Clean Maneul Jangajji (Pickled Garlic) Without Pre-Fermenting
A sweet and tangy whole garlic side dish made by pouring hot soy brine over it just once.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This whole garlic pickle comes together in one go, without the need to separately ferment in vinegar or boil down the soy sauce liquid multiple times. Using regular soy sauce (jin-ganjang) together with salt keeps the pickling liquid clear and the flavor fresh. Aging it in a cool, room-temperature spot for about two months removes the harsh bite so you can enjoy it deliciously.
- Servings
- about 10–12 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Whole garlic cloves25 heads
Soy Brine
- Regular soy sauce (jin-ganjang)1 cup
- Sugar1 cup
- Vinegar2 cups
- Salt2 tbsp
- Water4 cups
- Garlic at this time of year is firmer than when fresh new-crop garlic first appears, making it ideal for maneul jangajji.
- If you find it bothersome to pluck garlic cloves from whole heads later, you can peel them before pickling, but you will need to shorten the aging time.
Steps
Here are 25 heads of fresh new garlic.
We will pickle them whole.
Trim off the roots and stems, being careful not to cut into or bruise the garlic cloves.
Peel away the outer layers, leaving just about one layer of the thin white inner skin.
Rinse under running water and drain off the moisture.
Place the garlic into a glass jar or stainless steel container.
Add all the soy brine ingredients to a pot, bring to a rolling boil, and pour it hot directly into the container over the garlic.
Once it has cooled completely, place a small dish on top so the garlic stays fully submerged under the soy brine.
If you age it in a cool, room-temperature spot for about two months, the harsh bite will disappear and it should be good to eat.
I opened mine after one month to taste it, and while a little pungent bite remained, it was well seasoned and delicious.
You might see some parts turn green, likely because light was not completely blocked out, but there is nothing wrong with the garlic, so you do not need to worry.
After aging, keep it in the refrigerator.
When serving it at the table, cut off the root end so the cloves are easy to pop out.
Ppunwife's tips
- Even if parts of the garlic turn green because light was not completely blocked out, there is nothing wrong with the garlic.
- Blending salt and soy sauce in good balance keeps the color from becoming too dark and gives it a clean finish.
FAQ
The garlic turned green; is it still safe to eat?
Green discoloration can happen when light is not completely blocked out, but there is nothing wrong with the garlic itself, so you can safely eat it.
Can I make this with peeled garlic cloves instead of whole heads?
Yes, you can peel them completely before pickling. However, you will need to shorten the aging period compared to pickling them whole.
How should it be stored once aging is complete?
After letting it age thoroughly at room temperature, transfer it to the refrigerator for storage.
