Spicy & Sweet Pickled Garlic (Tong Maneu Jangajji) – The Ultimate Recipe
Spicy & Sweet Pickled Garlic (Tong Maneu Jangajji) – The Ultimate Recipe
How to Make Fresh Pickled Garlic (Tong Maneu Jangajji)
This recipe guides you through making delicious, crunchy pickled garlic using fresh, seasonal whole garlic cloves. With simple ingredients and an easy-to-follow process, anyone can achieve a perfect jar of this popular Korean condiment. It’s a fantastic side dish for rice and a great accompaniment to drinks!
Ingredients- 100 whole fresh garlic cloves
- 15 Tbsp coarse salt (standard Korean cup measure)
- 7 cups sugar (standard Korean cup measure)
- 15 cups vinegar (standard Korean cup measure)
- 15 cups water (standard Korean cup measure)
- 1 L soy sauce
Cooking Instructions
Step 1
If you purchased the garlic with stems attached, trim them a bit shorter at home for easier handling and a neater appearance.
Step 2
Carefully trim off the roots of the garlic cloves with a knife. This also helps in removing the outer skin.
Step 3
Peel the outer layers of the garlic, leaving just one layer of skin. Peeling too much can make the garlic too soft during pickling.
Step 4
Place the cleaned and prepared whole garlic cloves into a kimchi container or any airtight jar suitable for pickling.
Step 5
Pour water into the container with the garlic. Press down gently with your hand to gauge the amount of water needed to fully submerge the garlic. This water measurement is crucial for determining the correct ratio of pickling liquid ingredients.
Step 6
Rinse the prepared garlic thoroughly under running water, swishing them around to remove any dirt or debris.
Step 7
Drain the washed garlic well in a colander. Placing the cloves root-side up can help water drain more effectively.
Step 8
Transfer the drained garlic back into a clean kimchi container. If you previously measured that 6 liters of water submerged the garlic, use this as your base for the pickling liquid. (Example: based on 6 Liters of water).
Step 9
In a large bowl or pot, add 15 tablespoons of coarse salt. (This measurement is based on a standard Korean cup).
Step 10
Next, add 7 cups of sugar.
Step 11
Pour in 15 cups of vinegar and 15 cups of fresh water. (Using standard Korean cups).
Step 12
Using a spatula or whisk, stir the mixture thoroughly until the salt and sugar are completely dissolved.
Step 13
Carefully pour the prepared pickling liquid over the whole garlic cloves in the kimchi container.
Step 14
To prevent the garlic from floating to the surface, prepare a ziplock bag filled with water. Seal it tightly and use it as a weight to keep the garlic submerged.
Step 15
Place the water-filled bag on top of the garlic to keep them pressed down. Close the lid of the kimchi container and let it ferment at cool room temperature for 4 to 5 days. This is when the garlic will start to develop its characteristic pungent flavor.
Step 16
After 5 days, here’s how your pickled garlic looks. Now, you’ll repeat the process of boiling the pickling liquid 2 to 3 times. Performing this step every 4 to 5 days will deepen the flavor.
Step 17
Ensure the garlic remains submerged by slightly closing the kimchi container lid. Carefully pour the pickling liquid from the container into a pot.
Step 18
Place the pot on the stove over high heat. Once it comes to a rolling boil, continue to boil for about 3 to 5 minutes, ensuring it cooks evenly. This step sterilizes and concentrates the liquid.
Step 19
Once the boiled pickling liquid has cooled down completely, pour it back over the garlic in the kimchi container. It’s crucial to let it cool; pouring hot liquid could cook the garlic.
Step 20
Press the garlic down again with the water-filled bag to prevent floating. Close the lid and let it ferment at cool room temperature for another 4 to 5 days.
Step 21
Another 5 days have passed, and the pickled garlic has evolved further. You will again boil the pickling liquid. Pour all the liquid from the kimchi container into a pot.
Step 22
Place the pot on the stove over high heat and bring it to a rolling boil. Let it boil for about 1 to 2 minutes.
Step 23
Allow the boiled pickling liquid to cool sufficiently, then pour it back over the garlic.
Step 24
Press the garlic down to keep it submerged, close the lid, and let it ferment in a cool place for 5 more days.
Step 25
Here’s the pickled garlic after another 5 days. At this stage, you can enjoy it with the clear brine, or add soy sauce for a different flavor profile. If you prefer the clear brine, skip the soy sauce addition. To add soy sauce: pour all the pickling liquid from the container into a pot.
Step 26
In this step, one liter of the pickling liquid that was set aside will be used. (This implies adjusting the amount of liquid before adding soy sauce. The original text states ‘remove 1 liter of pickling liquid and discard it,’ which can be interpreted as either removing some before boiling or after. Here, we interpret it as adjusting the volume before adding soy sauce for a better balance. If you intend to use the boiled liquid as is and only add soy sauce, this step might be omitted).
Step 27
Add 1 liter of soy sauce to the pot. (If you removed some liquid in the previous step, mix this with the remaining liquid. If not, add 1 liter of soy sauce to the existing pickling liquid).
Step 28
Place the pot with the soy sauce mixture back on the stove over high heat and bring it to a rolling boil. This cooks off the raw soy sauce flavor and ensures everything is well combined.
Step 29
Once the soy sauce mixture has cooled down completely, pour it back over the garlic in the kimchi container.
Step 30
Press the garlic down to keep it submerged, close the lid, and store in a cool place to continue aging.
Step 31
Your pickled garlic is ready after 5 more days. For extended shelf life and enhanced flavor, you can boil the pickling liquid one more time, let it cool, and pour it over the garlic. Store the finished pickled garlic in your kimchi refrigerator to enjoy it for a long time.
