Savory and Spicy Pickled Garlic (Maneul Jangajji) from Mom
Savory and Spicy Pickled Garlic (Maneul Jangajji) from Mom
Mom’s Secret Recipe! Delicious Pickled Garlic, Bright as Spring Sunshine
Thanks to my mother, who peeled and sent me fresh spring garlic, I couldn’t bear to just chop it all up. So, I decided to make pickled garlic just as she taught me. This recipe always reminds me of her when I miss her cooking. Now, all that’s left is to patiently let it mature and enjoy the delicious result! The crisp texture and the perfect balance of spicy and sweet flavors make this pickled garlic a masterpiece. Why don’t you try making it too?
Main Ingredients- 2kg peeled garlic cloves
Pickling Brine- 4 cups plum extract (Maesil Cheong, approx. 800ml)
- 2 cups Ttuyu or Soy Sauce (approx. 400ml)
- 3 cups Vinegar (approx. 600ml)
- 3 cups Water (approx. 600ml)
- 1/2 Tbsp coarse sea salt (for brining and seasoning)
- 4 cups plum extract (Maesil Cheong, approx. 800ml)
- 2 cups Ttuyu or Soy Sauce (approx. 400ml)
- 3 cups Vinegar (approx. 600ml)
- 3 cups Water (approx. 600ml)
- 1/2 Tbsp coarse sea salt (for brining and seasoning)
Cooking Instructions
Step 1
First, let’s prepare the essential brine for delicious pickled garlic. In a pot, combine 4 cups of plum extract, 2 cups of Ttuyu or soy sauce, 3 cups of vinegar, 3 cups of water, and 1/2 Tbsp of coarse sea salt. Bring it to a boil over high heat. Once it starts boiling vigorously, reduce the heat and simmer for another 2-3 minutes. At this stage, the amount of brine might seem slightly insufficient, but considering the quantity of garlic, this amount is perfect. You could even increase the garlic slightly if desired. It’s crucial to let the boiled brine cool down completely.
Step 2
While the brine is cooling, trim the pre-prepared garlic. I washed the garlic thoroughly the day before and let it drain completely on a sieve. Carefully use a knife to trim off any dirty stem ends or bruised spots for a neat appearance. Ensuring the garlic is as dry as possible is key to preventing it from becoming mushy and keeping it fresh for a long time.
Step 3
Pack the trimmed garlic cloves tightly into clean, sterilized glass jars. While I was preparing the garlic, I opened the windows and used a fan to help dry out any remaining moisture. It’s said that pickled garlic must be completely dry to avoid the ‘green discoloration’ (nokbyeon) and stay fresh. Approximately 2kg of peeled garlic will fill about two 1-liter jars, like those used for yuja tea. Press down firmly as you fill the jars to fit more garlic.
Step 4
Pour the completely cooled brine over the garlic in the jars, ensuring it covers the garlic completely so it pickles evenly and doesn’t float. After pouring, I noticed one jar seemed a bit too small, so I transferred some of the garlic and brine to another smaller jar. For the first 2-3 days, keep the jars at room temperature. After 3 days, carefully pour out the brine, bring it to a boil again, let it cool completely, and then pour it back into the jars. This double-boiling process, according to tradition, allows the pickled garlic to be stored at room temperature without spoiling. (However, I still prefer to store mine in the refrigerator!)
Step 5
To enjoy the best flavor of pickled garlic, it’s recommended to let it mature for at least a month. As time passes, the sharp spiciness of the garlic mellows, and the crisp texture combines with the sweet and salty flavors to create an exquisite taste. I personally start eating mine after about 2-3 months of aging. While it takes a little patience, homemade pickled garlic will be a wonderful and reliable side dish for your meals!
