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Sauces and Condiments, Vegetarian

Pickled Garlic (Manul Chang-Ajji)

When I take friends to a Korean restaurant, I always feel I spend more time explaining than actually eating. Whenever a dish is placed on the table, everyone points and asks, "What's that?" as they wave their chopsticks cautiously about ... Read more

Total time: 15 minutes plus 4 weeks standing | Serves 30
  • 10 heads garlic
  • 1 1/2 cups vinegar, divided
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1 tablespoon sugar

Step 1You 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.

Step 2After 2 weeks, drain the vinegar from the garlic.

Step 3Combine 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.

Step 4Serve at room temperature or chilled. Refrigerate after opening.

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