Jangajji

Jangajji or pickled vegetables is a type of banchan (side dish) made by pickling vegetables. Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula. Jangajji (장아찌) is derived from Middle Korean jjyangaetdihi ( 앳디히). The Middle Korean is believed to have come from the Chinese: 酱瓜; pinyin: jiàngguā meaning pickled cucumber, melon or gourd. It is also possible that the suffix -찌 (jji) originates from Chinese: 漬; pinyin: zì meaning to marinate or soak something. Alternatively, the ending -찌 (jji) may represent the natural mutation of the term's Middle Korean suffix over time from -디히 (dihi) to -지이 (ji-i) finally reaching -찌 (jji).

Source: Wikipedia