Jangajji (English Wikipedia)

Solomon, Karen (2013). Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan. Berkeley, CA: Ten Speed Press. ISBN 9781607744795.
Park, Kun-Young; Cheigh, Hong-Sik (2005). "Kimchi". In Hui, Y. H.; Meunier-Goddik, Lisbeth; Hansen, Åse Solvejg; Josephsen, Jytte; Nip, Wai-Kit; Peggy S., Stanfield; Toldrá, Fidel (eds.). Handbook of Food and Beverage Fermentation Technology. CRC Press. p. 715. ISBN 0-8247-4780-1.
Yoon, Sook-ja (January 2015). "The taste of time". KOREA. Vol. 11, no. 1. Korean Culture and Information Service. ISSN 2005-2162. Archived from the original on 13 April 2017. Retrieved 12 April 2017.

britannica.co.kr

"jangajji" 장아찌 [pickled vegetables]. Britannica Online (in Korean). Encyclopædia Britannica. Archived from the original on 17 May 2021. Retrieved 12 April 2017.

"jangajji" 장아찌 [pickled vegetables]. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 13 April 2017. Retrieved 12 April 2017.
"jangajji" 장아찌 [pickled vegetables]. Britannica Online (in Korean). Encyclopædia Britannica. Archived from the original on 17 May 2021. Retrieved 12 April 2017.
Yoon, Sook-ja (January 2015). "The taste of time". KOREA. Vol. 11, no. 1. Korean Culture and Information Service. ISSN 2005-2162. Archived from the original on 13 April 2017. Retrieved 12 April 2017.

Yoon, Sook-ja (January 2015). "The taste of time". KOREA. Vol. 11, no. 1. Korean Culture and Information Service. ISSN 2005-2162. Archived from the original on 13 April 2017. Retrieved 12 April 2017.