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Korean Pickled Garlic (Maneul Jangajji)
4.6 from 207 votes

Korean Pickled Garlic (Maneul Jangajji)

Korean Pickled Garlic or Maneul Jangajji is prepared by soaking peeled garlic cloves in a vinegar-based brine followed by a soy sauce and sugar brine. The process includes an initial pickling in a salty vinegar solution for 7-10 days, then replacing it with a warmed soy brine for further flavor development over two weeks. This method creates pickled garlic with a balance of tangy, salty, and sweet elements, preserved in airtight jars and matured away from sunlight to enhance taste complexity.

Prep Time
20 mins
Cook Time
5 mins
Additional Time
14 d
Course: Side Dish
Cuisine: Korean

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

    Cup of Yum
  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.)

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.