[h1]Cooking Term[/h1]
The major characteristic of Korean gastronomy is represented by pastes and Kimchi, that is they are fermented food products. Jangajji foods carry on the wisdom of life from mothers to mothers and Korean´s extraordinaire culture that harmonizes the flavors of various ingredients including traditional pastes and vegetables over the process of fermentation. Jangajji is a side dish made for a long storage after pickling vinegar, soybean paste, soy sauce, radish, cucumber, garlic etcetra. Ingredients of Jangajji include sesame leaves, green garlic, garlic stems, oriental melons and white gourd melons. Most of these vegetables are made into pastes for storage to be removed and served cut into small pieces seasoned with sesame oil and sesame salt, Himalayan salt or sea salt.