Jangajji is a traditional Korean relish of pickled vegetables in a fermented base such as gochujang, dwenjang, or soy sauce. We use sweet and peppery Korean mu radish, spicy yellow onions, and bright and hot serrano peppers to preserve under high quality brown rice vinegar and soy sauce. The result is a versatile, balanced condiment that pairs well with richer and fattier proteins like pork belly, mackerel, and beef. Flavor notes: crunchy, bright, sweet, spicy, refreshing Creative uses: Enjoy them on their own as a banchan or antipasto. Chop the pickled vegetables and fold them into a tuna or egg salad like capers or in a burger relish with creamy mayo and ketchup. Use the brine for dipping dumplings, fried foods, savory Korean pancakes, or even in a pickleback recipe.