Korean Pickled Garlic Recipe

Learn how to make your own batch of Maneul Jangajji, the famous Korean fermented
garlic that will satisfy all garlic lovers.

Servings: 1 small jar

Author:

Prep Time
6 minutes

Cook Time
4 minutes

Total Time
10 minutes

condiment

korean

🧂 Ingredients

1 Place a pot of water on the stove and bring to a boil.
2 Add the garlic to the water and boil for 2 minutes.
3 Refresh the garlic in ice water. Drain and pat dry.
4 Combine the soy sauce, sugar and rice wine vinegar in a small pot or pan.
5 Bring to a boil and reduce for 2 minutes.
6 Remove from the heat and let it cool down at room temperature.
7 Add the blanched garlic in a jar.
8 Pour the soy liquid over the garlic and close the lid.
9 Let it ferment at room temperature for 3 weeks and store in the fridge
afterwards.