Korean pickled garlic (Tongmaneul jangajji:: 통마늘 장아찌)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Add the Brine

   Pour the cooled brine over the garlic until the cloves are fully covered. Seal the jar with its lid.

   Time: PT5M

8. Initial Fermentation (1 Week)

   Store the sealed jar in the refrigerator for one week. No need to open during this time.

   Time: PT0M

9. 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

10. 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

11. 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

12. 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