Korean Pickled Garlic (Maneul Jangajji)
User Reviews
4.6
Korean Pickled Garlic (Maneul Jangajji)
Description
Korean Pickled Garlic (Maneul Jangajji) involves soaking fresh garlic cloves to loosen their skins before peeling and removing root ends. The garlic is then submerged in a salted white or rice vinegar brine, where it sits for 7 to 10 days at room temperature away from light, allowing the cloves to soften and absorb tartness. After this period, the vinegar brine is drained and replaced with a hot soy sauce, sugar, and vinegar mixture. The garlic is left to mature for an additional two weeks, developing a savory, sweet, and tangy pickled character suitable for various uses. The pickled garlic can be eaten directly or the soy-infused brine can be repurposed as a dipping or seasoning sauce.
The texture becomes tender but retains some bite, balanced by the pungency of garlic mellowed by the pickling. The two-step brining ensures richer flavor layering. Proper storage in a cool, dark place such as a closed kitchen cabinet supports optimal flavor development and preservation.
This preparation highlights the versatility of garlic as both a pungent and pickled condiment in Korean cuisine, serving as a flavorful accompaniment to meals or an ingredient in other dishes that benefit from acidic or fermented notes.
Ingredients
- 1 pound garlic about 8 - 9 whole heads, fresh
For the vinegar brine:
- 1 cup white vinegar or rice vinegar
- 1 tablespoon salt non-iodized; kosher salt or sea salt
- 1 cup water bottled water, preferably, for less mineral
For the soy brine:
- 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
- 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.
- 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)
- 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.
- 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.)
Notes
- Store the pickled garlic jars in a cool, dark place away from sunlight to maintain flavor quality.
- The garlic-infused soy brine can be reused as a dipping or seasoning sauce.
- The initial vinegar brine is quite pungent and diluted; use it cautiously when substituting for vinegar in other dishes.
User Reviews
Overall Rating
4.6
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