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Korean Pickled Garlic

Korean Pickled Garlic Recipe

Shilpi & Etienne | between2kitchens
Learn how to make your own batch of Maneul Jangajji, the famous Korean fermented garlic that will satisfy all garlic lovers.
4.67 from 6 votes
Prep Time 6 minutes
Cook Time 4 minutes
Total Time 10 minutes
Course Condiment
Cuisine korean
Servings 1 small jar
Calories 64 kcal

Equipment

  • small pot
  • measuring jug
  • preserving jar

Ingredients
 
 

  • 130 gram peeled garlic cloves
  • 100 gram soy sauce
  • 33 gram caster sugar
  • 33 gram rice wine vinegar

Instructions
 

  • Place a pot of water on the stove and bring to a boil.
  • Add the garlic to the water and boil for 2 minutes.
  • Refresh the garlic in ice water. Drain and pat dry.
  • Combine the soy sauce, sugar and rice wine vinegar in a small pot or pan.
  • Bring to a boil and reduce for 2 minutes.
  • Remove from the heat and let it cool down at room temperature.
  • Add the blanched garlic in a jar.
  • Pour the soy liquid over the garlic and close the lid.
  • Let it ferment at room temperature for 3 weeks and store in the fridge afterwards.

Notes

storage and shelf life
you can store them in the fridge for up to 3 months just make sure they are submerged in the soy liquid at all time.
 

Nutrition

Nutrition Facts
Korean Pickled Garlic Recipe
Amount Per Serving (15 g)
Calories 64 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Sodium 935mg41%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 2IU0%
Vitamin C 7mg8%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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