Korean pickled garlic (Tongmaneul jangajji:: 통마늘 장아찌)
Korean pickled garlic (Tongmaneul jangajji:: 통마늘 장아찌) is a medium Korean recipe that serves 4. 50 calories per serving. Recipe by Maangchi on YouTube.
Prep: 1 hr 25 min | Cook: 25 min | Total: 2 hrs 10 min
Cost: $12.20 total, $3.05 per serving
Ingredients
- 2 lb Garlic Cloves (Whole Korean garlic, thin outer skin; about 24 cloves)
- 3 cups Water (Filtered or tap water)
- 3 cups Dark Soy Sauce (Korean dark soy (Jingang Jang), slightly sweet)
- 3 cups Apple Cider Vinegar (Raw, unfiltered)
- 2 cups Cane Sugar (Granulated cane sugar)
- 0.25 cup Salt (Kosher or sea salt)
Instructions
Wash the Garlic
Place the garlic cloves in a bowl, rinse under cold running water, and gently rub to remove any dirt. Pat dry with a clean kitchen towel.
Time: PT10M
Trim the Outer Skin
Using your fingers, peel away the very thin outer skin of each clove, leaving enough skin to keep the shape intact.
Time: PT15M
Measure Brine Ingredients
In a mixing bowl, combine 3 cups water, 3 cups dark soy sauce, 3 cups apple cider vinegar, 2 cups cane sugar, and 1/4 cup salt. Stir until the sugar and salt dissolve.
Time: PT5M
Boil the Brine
Transfer the brine to a large pot and bring to a rolling boil. Boil for 15 minutes, stirring occasionally, to ensure the sugar and salt are fully dissolved and to sterilize the liquid.
Time: PT15M
Temperature: 100°C
Cool the Brine
Remove the pot from heat and let the brine cool to room temperature, about 30 minutes. For faster cooling, place the pot in an ice‑water bath.
Time: PT30M
Pack Garlic into Jar
Place the peeled garlic cloves tightly into the sterilized glass jar, root side down. Add the fermentation weight on top to keep the cloves submerged.
Time: PT10M
Add the Brine
Pour the cooled brine over the garlic until the cloves are fully covered. Seal the jar with its lid.
Time: PT5M
Initial Fermentation (1 Week)
Store the sealed jar in the refrigerator for one week. No need to open during this time.
Time: PT0M
Re‑boil Leftover Brine (After 1 Week)
After one week, retrieve any leftover brine, bring it to a boil for 10 minutes to disinfect, then let it cool completely.
Time: PT10M
Temperature: 100°C
Add Fresh Brine and Continue Fermentation
Pour the cooled, re‑boiled brine back into the jar, ensuring the garlic remains fully submerged. Seal the jar again and return to the refrigerator.
Time: PT15M
Long‑Term Fermentation
Allow the garlic to ferment for 6‑8 months. The flavor will deepen, the skins will turn dark brown, and the garlic will become tender yet crisp.
Time: PT0M
Serve
When ready, remove individual cloves, slice if desired, and serve as a side dish with rice, soup, or other Korean banchan.
Time: PT0M
Nutrition Facts
- Calories
- 50
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten‑Free (if using gluten‑free soy sauce)
Allergens: Soy
Ingredient Substitutions
- Instead of Garlic Cloves: Regular garlic cloves
- Instead of Dark Soy Sauce: Regular soy sauce mixed with a little brown sugar
- Instead of Apple Cider Vinegar: White distilled vinegar
- Instead of Cane Sugar: White granulated sugar
- Instead of Salt: Table salt (use slightly less)
Equipment Needed
- Large Pot
- Mixing Bowl
- Glass Jar with Lid
- Fermentation Weight
- Stove
- Ladle or Large Spoon
- Kitchen Scale (optional)
Critical Steps — Do Not Skip
- Peel only the thin outer skin, leaving enough to keep the garlic shape.
- Boil the brine for at least 15 minutes to sterilize.
- Cool the brine completely before adding garlic.
- Press the garlic down and keep it fully submerged with a weight.
- Re‑boil leftover brine weekly for the first month to prevent spoilage.
Chef Tips from the Video
- Use freshly harvested Korean garlic in May‑June for the best texture and flavor.
- A small amount of brown sugar can be added for extra depth if desired.
- Store the jar near a sunny window for the first week to encourage a gentle fermentation, then move to the refrigerator.
Troubleshooting
Garlic floats and is exposed to air.
Add a clean fermentation weight or a small zip‑lock bag filled with water to keep the cloves submerged.
Brine becomes cloudy or develops off‑odors.
Re‑boil the brine as described and ensure the jar is sealed tightly; discard if mold appears.
Garlic remains too crunchy after months.
Extend fermentation time; the longer it ages, the softer the cloves become.
Storage
Refrigerator: Up to 6 months; flavor improves with time.
Freezer: Not recommended; texture changes.
Room temperature: Can sit at room temperature for a few days after opening, but refrigerate for longer storage.
Make-Ahead Tips
- The brine can be made in advance and stored in the refrigerator for up to 3 days.
- Re‑boiling the brine each week keeps it safe during the long fermentation period.
Frequently Asked Questions
What is the cultural significance and history of Tongman Chi in Korean cuisine?
Tongman Chi, meaning "whole garlic kimchi," is a traditional Korean banchan that dates back centuries. It was originally made in the garlic harvest season to preserve the fresh, pungent flavor of whole cloves for winter meals.
What are the traditional regional variations of Tongman Chi in Korean cooking?
In the southern provinces, a sweeter brine with more sugar is common, while northern versions often use a higher proportion of soy sauce for a richer umami taste. Some families add chili flakes for a spicy kick.
How is Tongman Chi traditionally served in Korean households?
Tongman Chi is typically served as a side dish (banchan) alongside rice, soup, and other fermented vegetables like kimchi. It is also paired with grilled fish or beef to balance the richness of the main protein.
What occasions or celebrations feature Tongman Chi in Korean culture?
Tongman Chi appears on holiday tables during Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year) because its sharp flavor cuts through the richness of festive dishes and aids digestion.
What makes Tongman Chi special compared to other Korean garlic preparations?
Unlike garlic chives or sliced garlic kimchi, Tongman Chi uses whole cloves, preserving the natural crunch of the bulb while the skin becomes chewy. The long fermentation creates a deep, balanced sweet‑salty‑sour profile that intensifies over months.
What are the most common mistakes to avoid when making Tongman Chi at home?
Common errors include over‑peeling the garlic, adding hot brine which cooks the cloves, and neglecting to keep the garlic fully submerged. Skipping the weekly re‑boil of leftover brine can also lead to off‑flavors.
Why does this Tongman Chi recipe call for re‑boiling the leftover brine each week?
Re‑boiling sterilizes the brine, eliminating any surface microbes that could spoil the long‑term fermentation. It also helps dissolve any sugar that may have settled, keeping the brine consistent.
Can I make Tongman Chi ahead of time and how should I store it?
Yes, Tongman Chi improves with age. After the initial week, keep the sealed jar in the refrigerator for up to 6 months. For the first month, re‑boil the brine weekly; after that, simply store without further intervention.
What texture and appearance should I look for when Tongman Chi is properly fermented?
The garlic cloves should be tender yet retain a slight bite, and the outer skins turn a dark brown, almost black, color. The brine should be clear to amber and the cloves should be fully submerged.
What does the YouTube channel Maangchi specialize in?
The YouTube channel Maangchi, hosted by Emily Kim, specializes in authentic Korean home cooking, offering step‑by‑step tutorials, cultural background, and tips for both beginners and experienced cooks.
How does the YouTube channel Maangchi's approach to Korean cooking differ from other Korean cooking channels?
Maangchi focuses on clear, friendly explanations, uses everyday ingredients available in Western grocery stores, and often shares personal family stories, making Korean cuisine approachable for a global audience.
Last updated: September 2, 2026
