Pickled Garlic (Manul Chang-Ajji)

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

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.


After 2 weeks, drain the vinegar from the garlic.


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.


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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.