Maneul Jangajji Korean Pickled Garlic Recipe

  1. Peel the garlic, scald with boiling water. Let stand for 1 minute, stir occasionally then drain.
  2. Soak the garlic in cold water to dissipate the heat.
  3. Put the onions in the jar. Pour vinegar into the jar so that it submerges all the onions. set aside.
  4. Boil water, soy sauce and sugar, stir until dissolved and boil. Remove then chill.
  5. Drain the garlic from the vinegar. Flush with the marinade ingredients that have cooled until all are covered.
  6. Leave it for 1-2 weeks for the flavors to infuse.

Serve pickles with Korean food, or eat anything that is fatty and needs freshening up.

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