Maneul Jangajji—Korean Pickled Garlic

Maneul Jangajji—Korean Pickled Garlic

Maneul Jangajji / Photo Credit:

Maneul Jangajji is a popular form of Jangajji, a type of Korean banchan (side dish) that refers to pickled vegetables prepared in many styles using a variety of ingredients. Maneul means garlic in Korean, and this dish can either be prepared with sliced garlic bulbs or with individual cloves. The garlic is soaked in vinegar and soy sauce, until the cloves soak up the flavors and become soft enough so that the strong odor of garlic is no longer present. Maneul Jangajji is marinated and fermented for long periods of time, and the taste improves with time. The fermentation period can last anywhere from 2 weeks to 2 months, and even up to a year.

Maneul Jangajji Recipe by Korean Bapsang

Photo Credit:

1 pound fresh garlic (about 8 – 9 whole heads)
For the vinegar brine:
2/3 cup vinegar
1 tablespoon salt (kosher or sea salt)
1 and 1/3 cups water
For the soy brine:
2/3 cup soy sauce
1/4 cup vinegar
3 tablespoons sugar
1 and 1/3 cups water
1-quart jar with a lid (The photo above shows two batches.)
  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. Let stand at room temperature for 5 – 7 days.
  3. Bring the soy brine ingredients to a boil, and gently boil for 5 minutes over medium heat. Allow to cool completely. Drain the vinegar brine from the jar. Pour the cooled soy brine 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. 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.

View Recipe on Korean Bapsang

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