Whole Garlic Jangajji (Soy Sauce Pickled Garlic) – Large Batch
Mouthwatering Sweet & Tangy! Large Batch of Fresh Whole Garlic Jangajji
This recipe teaches you how to make a large batch of sweet and tangy soy sauce-pickled garlic using fresh garlic cloves. Pickled this way, it becomes a fantastic banchan (side dish) that pairs perfectly with rice and can be stored for a long time.
Main Ingredients- Fresh Garlic 4-5kg
For Removing Pungency- Brewing Vinegar 4 paper cups (approx. 800ml)
- Water 4 paper cups (approx. 800ml)
Pickling Brine- Dark Soy Sauce 4 paper cups (approx. 800ml)
- Brewing Vinegar 3 paper cups (approx. 600ml)
- Sugar 3 paper cups (approx. 600ml)
- Water 6-7 paper cups (approx. 1200-1400ml)
- Soju 1 paper cup (approx. 200ml)
- Brewing Vinegar 4 paper cups (approx. 800ml)
- Water 4 paper cups (approx. 800ml)
Pickling Brine- Dark Soy Sauce 4 paper cups (approx. 800ml)
- Brewing Vinegar 3 paper cups (approx. 600ml)
- Sugar 3 paper cups (approx. 600ml)
- Water 6-7 paper cups (approx. 1200-1400ml)
- Soju 1 paper cup (approx. 200ml)
Cooking Instructions
Step 1
Prepare the fresh garlic by carefully peeling each clove. Rinse the peeled garlic thoroughly under running water. Spread them on a colander and let them dry for at least half a day. If you’re in a hurry, pat them dry with paper towels until most of the moisture is removed.
Step 2
Before pickling, it’s essential to remove the pungent taste from the garlic. Prepare a soaking solution by mixing brewing vinegar and water in a 1:1 ratio.
Step 3
Place the peeled garlic cloves into a clean storage container. Pour the prepared vinegar-and-water solution over the garlic, ensuring they are fully submerged. Cover the container tightly and store it in the kimchi refrigerator, away from light, for about a week to remove the pungent taste.
Step 4
After one week, drain the garlic from the pickling liquid. Discard the soaking solution. Transfer the garlic back into the clean container.
Step 5
Now, let’s make the delicious pickling brine! Combine the dark soy sauce, sugar, brewing vinegar, and water in a pot. Bring it to a boil over high heat, then reduce to medium-low and simmer for 3-5 minutes. Let this brine cool down completely.
Step 6
Once the soy sauce brine has completely cooled, stir in 1 paper cup of soju. Soju helps to preserve the jangajji and removes any unwanted odors.
Step 7
Pour the cooled soy sauce mixture over the garlic that has had its pungency removed and is now drained.
Step 8
Seal the container and let it undergo its first fermentation in the kimchi refrigerator for 1-2 weeks. Afterward, carefully pour out the brine, bring it to a boil again, let it cool completely, and then pour it back over the garlic. Repeat this boiling and cooling process once more. Finally, let the jangajji mature in the kimchi refrigerator for another 1-2 months. Keep the jangajji away from light to maintain its color. Don’t worry if the garlic turns slightly green; it’s a natural occurrence and doesn’t mean it has spoiled.
