Jangajji is a K-pickle. The difference from regular pickles is that it uses soy sauce instead of salt when making the brine. Therefore, it has a deeper and more savory flavor than pickles. Garlic jangajji is made by putting garlic into the jangajji brine. As time passes, the spicy taste of the garlic disappears and only its pleasant flavor remains, acting as a palate cleanser when eaten with K-BBQ, which is why it is a jangajji that Koreans frequently eat.