Clean Maneul Jangajji (Pickled Garlic)
Maneul jangajji made by pouring boiled soy sauce pickling liquid directly over the garlic, without any separate initial fermenting in vinegar.
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 is an easy jangajji made with fresh garlic, without the hassle of pre-fermenting in vinegar or reboiling the pickling liquid halfway through. Using both soy sauce and coarse sea salt keeps the color from becoming too dark, giving it a clean finish. It is wonderful served alongside meat dishes.
- Servings
- about 10–12 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Fresh garlic25 heads
Pickling Liquid
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 cup
- Sugar1 cup
- Vinegar2 cups
- Coarse sea salt2 tbsp
- Water4 cups
- Soju1 cup
- Trim the roots and the garlic stem carefully so you do not damage the cloves, then peel away the outer layers leaving just the final thin layer of skin.
Steps
Trim the roots and garlic stems carefully so you do not cut into the cloves.
Peel the outer layers of skin, leaving just the very last layer. Revealing the garlic cloves inside makes them look so neat.
Rinse thoroughly under running water and drain in a strainer.
Tilting the strainer slightly helps the water drain away well.
You can let any remaining moisture dry in a breezy, shaded spot. I dried them by wiping thoroughly with paper towels several times.
Pack the garlic neatly into the jar or container for pickling.
Pour in 1 cup regular soy sauce (jin-ganjang), 1 cup sugar, 2 cups vinegar, 2 tbsp coarse sea salt, and 4 cups water, then bring to a rolling boil.
It is 2 tbsp of coarse sea salt, not 2 cups.
Once the salt is completely dissolved and the liquid comes to a full, rolling boil, simmer for about 30 seconds.
After it boils, turn off the heat and add 1 cup soju at the very end.
Carefully pour the hot liquid over the garlic in the container.
Pour enough so the garlic is fully submerged, and place a small plate that fits snugly in the opening on top so the garlic does not float up.
Once completely cooled, cover with the lid and let it ferment at room temperature. Keep it in a cool, shaded spot for about one or two months.
Ferment at room temperature, not in the refrigerator.
You can start eating it after about one month, but letting it sit for about two months allows the harsh, pungent bite to disappear completely.
Once the flavor is nicely developed, you can move it to the refrigerator and enjoy.
Ppunwife's tips
- Tilting the strainer slightly helps the water drain away well.
- Place a small plate that fits snugly in the opening on top so the garlic does not float up.
- You can start eating it after about one month, but letting it sit for about two months allows the harsh, pungent bite to disappear completely. Once the flavor is nicely developed, you can move it to the refrigerator and enjoy.
FAQ
Do I need to pour out the pickling liquid and reboil it halfway through?
You do not need to reboil and pour the pickling liquid again halfway through; it is finished with just one pour.
When can I start eating the pickled garlic?
You can eat it after aging for about one month at room temperature, but letting it sit for about two months is best to completely remove the harsh bite.
Should I store it in the refrigerator right away?
At first, ferment it in a cool, shaded spot at room temperature for one or two months, not in the refrigerator. Once the flavor has fully developed, transfer it to the refrigerator for storage.
Can I use brewed soy sauce instead of regular soy sauce?
You can use either regular soy sauce or brewed soy sauce with the same results.
