No, jangajji or Korean pickles in a soy sauce brine are not fermented and therefore only have a shelf life in the fridge of no more than 2 weeks. To produce a sour flavour, the vegetables are put into an acidic brine, while the fermentation process is about the vegetable itself giving off a sour flavour without the aid of anything acidic. One of the world’s most popular fermented vegetable side dishes we consume is also Korean. This would be kimchi. Kimchi is made by lacto-fermentation of napa cabbage, which is fermented by Lactobacillus bacteria. As mentioned above, no acidic component is introduced to this process. Kimchi can last over 3 months in the fridge as it continues to ferment over this time.