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Pickled Spring Garlic (Manuel Jang-Ajji)

Make Pickled Spring Garlic (Manuel Jang-Ajji) at home with Vinegar, Soy Sauce, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 2 cup
• 2/3 cup

Method (preview)

1. 1

   1. Select young garlic heads with no sprouts. Remove roots and stems, wash, and peel off the outside skin.

2. 2

   Place in bowl or jar and pour in the vinegar. Allow to stand for 4 or 5 days,, turning the heads occasionally.

3. 3

   When the garlic has lost its harsh taste, drain off the vinegar.

4. 4

   Boil the soy sauce with the sugar for a few minutes, and let cool.

5. 5

   Pour the cooled soy sauce over the garlic, seal the jar and let it sit for at least 2 months.

6. 6

   To serve, slice across the heads.

7. 7

   Cooling prevents the garlic from going bad.

8. 8

   Garlic prepared this way loses all of its characteristic strong odor.