Korean Pickled Garlic (Maneul Jangajji)
Pickled garlic is a staple side dish in Korea. Through a two-step process, the garlic loses much of its pungent bite and becomes slightly sweet and tangy.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound fresh garlic (about 8 – 9 whole heads)
- 1 cup vinegar (white or rice vinegar)
- 1 tablespoon non-iodized salt (Kosher salt or sea salt)
- 1 cup water ((bottled water, preferably, for less mineral))
- ⅔ cup soy sauce
- 3 tablespoons sugar (Use more for sweeter pickles)
- 1 cup water
- ⅓ cup vinegar
- 1- quart jar with a lid (The photo above shows two batches.)
Instructions
- 1
Separate the garlic cloves from the bulbs. Soak in hot water for 30 minutes or longer. Soaking the garlic helps the skins come off easily. Peel and remove the root ends with a small knife. Rinse and drain. Add to the jar.
- 2
Stir the vinegar brine ingredients together until the salt is dissolved. Pour over the garlic cloves. The liquid should fully cover the garlic cloves. Close the lid and let stand at room temperature for 7 to 10 days or longer without exposure to sunlight. (See note 1)
- 3
Bring the soy sauce, sugar and water to a boil, and gently boil for a minute over medium heat. Pour in the vinegar. Drain the vinegar brine (first brine) from the jar. Pour the soy brine, while still hot, over the garlic cloves.
- 4
Make sure all the garlic cloves are fully covered. Close tightly with a lid, and let stand at room temperature for 2 weeks without exposure to sunlight (see note 1). The garlic can be eaten at this point, but it will taste better as it matures. Refrigerate after opening. The garlic cloves will keep for a few months or longer. (See note 2.)