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Vegetables from Korea
Jangajji are vegetables and fruits that are first salted or dried, then buried in gochujang or doenjang or steeped in soy sauce for weeks to months. The jang, already fermented, brings salt and flavour into the vegetable. In a study of persimmon jangajji the pH fell over 60 days, to 4.5 in gochujang and 4.0 in brine.
| A vegetable or fruit | Persimmon, garlic, cucumber, radish, Codonopsis root (deodeok) and Japanese apricot in gochujang; perilla leaf in doenjang; chilli in doenjang or soy sauce[jeong2006] |
| Salt or brine | To draw water out before the jang goes in[jung1995] |
| Gochujang, doenjang, soy sauce or rice-wine lees | [jeong2006] |
Total time across the recorded steps: 32 days – 2 months
What changes: Salt draws water out of the vegetable
The National Folk Museum's encyclopedia says the vegetable is pretreated by salting or by sun-drying before it goes into jang, jeotguk, vinegar or lees. Output: firmer, less watery pieces.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jangajji are vegetables and fruits that are first salted or dried, then buried in gochujang or doenjang or steeped in soy sauce for weeks to months. The jang, already fermented, brings salt and flavour into the vegetable. In a study of persimmon jangajji the pH fell over 60 days, to 4.5 in gochujang and 4.0 in brine. Made in 4 steps over 32 days – 2 months. The longest step, bury in jang or steep in soy sauce, takes 30 days – 2 months (정순택 1995) and runs at 15 °C (신동주 2000). Salt is 6–12 % (정순택 1995).
| Main step | 30 days – 2 monthsReported[jung1995][shin2000] | Bury in jang or steep in soy sauce |
|---|---|---|
| Temperature | 15 °CReported[shin2000] | Bury in jang or steep in soy sauce |
| Salt | 6–12 %Reported[jung1995] | Salt the vegetable to draw out water |
| Acidity | pH 4–5.4Measured[shin2000][oh2016] | Bury in jang or steep in soy sauce |
Jangajji is cured in a finished jang rather than fermented from scratch, so its salt and flavour come from the paste or sauce, and the calcium in the jang moves into the vegetable.
Jangajji is salty; a survey of 90 village products found 3.56–9.15 % salt, highest in soy sauce kinds. Bacillus cereus was among the bacteria found in persimmon jangajji, and the yeast Candida glabrata swelled vacuum packs, so the cured product needs clean handling and cold storage once packed.
Hazards the sources name: Bacillus cereus, found in persimmon jangajji making.
Every number is labelled with how it is known. How this atlas is made
A 1988 review of Korean kimchi literature from 1976 to 1987 counted 23 kinds of jangajji. The National Folk Museum's encyclopedia says the Gyuhap chongseo records vegetables cured in jang, such as jang-ga (eggplant) and jang-hwanggwa (cucumber), and in salt mixed with lees [nfm-jangajji].
