I really wanted to bring you back a fruit-based kimchi this summer. All the recipes I’m confident with would not travel so well so I had a good think in 2020 and decided that I would make a Jangajji, aka a Korean pickle.
Traditionally, this Jangajji would be made with Korean green plums (Maesil), but these are quite impossible to find in London.
You loved it so much in 2020 and 2021 that I wanted to bring it back this year.
Chef Cindy Robert
As with our other versions, naturally made without any preservatives or additives, The Korean Pantry APRICOT JANGAJJI is unpasteurised and is a great way to improve your gut health.
How to eat : you can eat this kind of spicy Jangajji quite simply, with freshly steamed white rice. Just a small piece of sweet and spicy apricot on top of a spoonful of rice. It works also beautifully with grilled pork belly wraps, Korean BBQ style. No cooking required, it’s a pickle.
Vegan friendly recipe.
Storage : Keep the pouch refrigerated in an upright position or decant in an airtight container. Jangajji will keep for weeks when stored correctly. Usual shelf life is 8 weeks when you order online.
INGREDIENTS:
Apricots, sugar, Gochujang [Fermented red pepper paste] (contains SOY Bean, may contain GLUTEN), Apricot cheong (fermented apricot syrup)
*For allergens see ingredients in CAPITALS.
*All natural: no preservatives.
Made in an environment that may handle nuts, gluten, oats.
WEIGHT: 170g
£7.90
Out of stock
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