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Pickled Garlic (Manul Chang-Ajji)

Time 15 minutes
Yields Serves 30
Pickled Garlic (Manul Chang-Ajji)
1

You can either peel the outside papery skin from the heads or just cut about 1/2 inch off the tops of each bulb, making sure that each clove is exposed. Place the garlic in a glass jar, add 1 cup of vinegar, cover the jar tightly and set it aside in a cool, dry place for 2 weeks.

2

After 2 weeks, drain the vinegar from the garlic.

3

Combine the soy sauce, water, sugar and 1/2 cup of vinegar until the sugar is completely dissolved. Pour over the garlic. Cover and let sit another 2 weeks.

4

Serve at room temperature or chilled. Refrigerate after opening.

Use young garlic for this recipe, if you can. Otherwise, remove most of the papery skins.

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