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[Home Cooking] Pickled garlic (maneul jangajji)

Pickled garlic (maneul jangajji) is a staple side dish in Korea. The garlic cloves are first soaked in a vinegar brine for a few days and then pickled in a soy brine. Through this two-step process, the garlic loses much of its pungent bite and becomes slightly sweet and tangy. It’s important to use fresh garlic for pickling. Pickled garlic lasts a long time, and the longer it matures the better it tastes.

The garlic infused soy brine can be used as a dipping or seasoning sauce. 
Pickled garlic (maneul jangajji) (Korean Bapsang)
Pickled garlic (maneul jangajji) (Korean Bapsang)

Ingredients:

450 grams fresh garlic (8-9 whole heads)

For the vinegar brine:

2/3 cup vinegar

1 tablespoon salt (kosher or sea salt)

1 and 1/3 cups water

For the soy brine:

2/3 cup soy sauce

1/4 cup vinegar

3 tablespoons sugar

1 and 1/3 cups water

1 liter jar with a lid

Separate the garlic cloves from the bulbs. Soak in warm water for 30 minutes or longer. Soaking the garlic helps the skin come off easily. Peel and remove the root ends with a small knife. Rinse and drain. Add to the jar.

Stir the vinegar brine ingredients together until the salt has dissolved. Pour over the garlic cloves. The liquid should fully cover the garlic cloves. Close the jar with the lid. Let stand at room temperature for 7 days.

Bring the soy brine ingredients to a boil, and gently boil for 5 minutes over medium heat. Allow to cool completely. Drain the vinegar brine from the jar. Pour the cooled soy brine over the garlic cloves. Make sure all the garlic cloves are fully covered. Close the jar with the lid, and let stand at room temperature. The garlic can be eaten after 2 to 3 weeks, but it will taste better with time.

Refrigerate after opening.

For more recipes visit www.koreanbapsang.com.

By Ro Hyo-sun




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