Aromatic Whole Garlic Jangajji (Pickled Garlic)
Aromatic Whole Garlic Jangajji (Pickled Garlic)
Documenting My Whole Garlic Jangajji Recipe (Started 2022/05/24)
This whole garlic jangajji recipe is still about 3 weeks away from being perfectly ready, but it’s so simple and easy to make, you should definitely try it! It’s a fantastic side dish that’s both zesty and sweet, perfect for pairing with rice or using in various dishes.
Jangajji Ingredients- 50 whole garlics for jangajji
- 1.5L Vinegar
- 1.2L Brewed Soy Sauce
- 500ml Brown Rice Vinegar
- 500g Organic Cane Sugar
- 500ml Plum Extract
- 10 Onions
- 10 Cheongyang Peppers (Korean chili peppers)
- Kelp (for pickling brine) – appropriate amount
Cooking Instructions
Step 1
Prepare your whole garlics. Trim off the hard root ends and peel off the outer skin, leaving just one layer intact. Cut the stems short for a neater presentation.
Step 2
Trim the roots of the garlic and peel off the outer skin, leaving one layer behind. Also, cut the stems short. Be careful not to remove too many outer layers of garlic, as this can make them mushy later.
Step 3
Trim the garlic roots and peel the outer skin, leaving just one layer. Cut the garlic stems even shorter than shown in the picture; this helps the brine penetrate better and makes storage easier. This preparation ensures the garlic cloves retain their shape beautifully.
Step 4
Here are the neatly prepared whole garlic cloves. Well-prepped garlic not only looks good but also tastes great.
Step 5
Gently rinse the prepared whole garlics under running water to remove any debris. Then, thoroughly dry them with paper towels or a clean kitchen towel. Ensuring the garlic is completely dry is crucial to prevent spoilage.
Step 6
Place the completely dried whole garlics into your chosen storage container (glass jar or plastic container). Pack them snugly but leave a little room to avoid overcrowding.
Step 7
Pour 1.5L of vinegar over the garlic in the container, ensuring they are fully submerged. Let the garlic soak in the vinegar for one day. This step helps to mellow the pungent flavor of the garlic and enhances its crisp texture.
Step 8
After one day, discard the vinegar used to soak the garlic. This process further removes any lingering pungency from the garlic.
Step 9
You’ll notice the soaking vinegar may have turned reddish; this is natural and due to compounds from the garlic. Don’t worry about it – discard this vinegar. We’ll be making a fresh pickling brine for the next steps.
Step 10
Now it’s time to prepare the delicious jangajji brine. Gather all the necessary ingredients.
Step 11
In a large pot, combine 1.2L of brewed soy sauce, 500ml of brown rice vinegar, 500g of organic cane sugar, and 500ml of plum extract. Heat over medium heat, stirring until the sugar is completely dissolved. Bring it to a boil, then immediately turn off the heat. Boiling for too long can make the brine overly salty.
Step 12
Chop the onions into large pieces and slice the Cheongyang peppers diagonally after removing their stems. Also, prepare the kelp by cutting it into appropriate sizes; it will add a wonderful depth of flavor to the brine.
Step 13
Once the pickling brine has completely cooled, add the chopped onions, Cheongyang peppers, and kelp to the bottom of the storage container. Layering these ingredients first allows their flavors to infuse into the brine effectively.
Step 14
Carefully add the whole garlic cloves, which were previously soaked in vinegar, on top of the other ingredients. Adjust the space to ensure the garlic is well submerged in the brine.
Step 15
Securely close the lid of the container and store it in a cool, dark place, away from direct sunlight. Sunlight can cause the jangajji to spoil.
Step 16
After one day, open the container and gently press down on the garlic (using your hands or a utensil) to ensure they are fully submerged in the brine. Keeping the garlic submerged is key for the flavors to penetrate properly. (This step can be combined with step 17).
Step 17
Two to three days after pickling, reposition the garlic within the container once more. This rotation helps to ensure that all the garlic cloves absorb the seasoned brine evenly.
Step 18
Continue this process for about a month, occasionally opening the container to reposition the garlic. This gentle agitation ensures the flavors are distributed evenly, transforming the pungent garlic into a delicious, savory jangajji. Enjoy watching your pickles mature!
