Delicious Pickled Garlic (Maneul Jangajji) Recipe
Homemade Pickled Garlic Made with Seasonal Fresh Garlic
Introducing a delicious pickled garlic recipe that I make every year using fresh garlic from Namhae. I’ll also show you a photo of the pickled garlic I made last year. It’s a fantastic side dish and also pairs wonderfully with grilled meats like pork belly. I’m sharing my personal secret method for making it at home.
Main Ingredients & Seasoning
- 1kg whole garlic (peeled)
- 180ml soy sauce (jin ganjang)
- 150ml apple vinegar
- 150ml cooking wine (cheongju or mirin)
- 150ml plum extract (maesil cheong)
- 150ml sugar
- 120ml water
Cooking Instructions
Step 1
Here’s a pro tip for easily peeling garlic! First, trim off the rough root ends of the garlic cloves. Then, soak the garlic in cold water for about 20-30 minutes to soften the skins. After soaking, gently rub the garlic cloves between your hands, and the skins will come off remarkably easily. Peeling them dry can be tough on your hands and cause irritation, so be sure to try this method.
Step 2
Let’s make the perfect marinade for delicious pickled garlic! Prepare 180ml soy sauce, 150ml apple vinegar, 150ml sugar, 150ml cooking wine, 150ml plum extract, and 120ml water. While a 1:1 ratio is common for many recipes, pickled garlic needs time to mature. By slightly adjusting these ratios, I’ve found that room-temperature aging results in a deeper, more delicious flavor.
Step 3
The total volume of the marinade ingredients prepared is approximately 900ml. Using a generous amount of marinade ensures the garlic absorbs the flavors well, leading to a delicious pickled garlic dish.
Step 4
Pour the prepared marinade over the garlic in the container. Make sure the garlic is fully submerged in the liquid.
Step 5
Do you notice the ‘cracking’ sound as you pour the marinade over the garlic? This is the natural moisture from the fresh garlic escaping and mingling with the marinade. This process helps to mellow the pungent bite of the garlic while enhancing its savory notes.
Step 6
Once the marinade is poured over the garlic, it’s time to prepare for the aging process.
Step 7
Airtight sealing is crucial for making pickled garlic. Using a container with a vacuum lid will help preserve its freshness exceptionally well. If you don’t have a vacuum lid, you can cover the opening of the container with plastic wrap before sealing the lid. This completes the process of making pickled garlic!
Step 8
This is the pickled garlic I made last year. Even after a considerable amount of time, it remains wonderfully crisp and flavorful, and we’re still enjoying it. Pickled garlic gets even better with age, developing deeper flavors over time. You should definitely give this recipe a try!
