Easy Small Batch Korean Pickled Garlic – Maneul Jangajji

Peel your garlic cloves and cut off the root end. (Skip if you have pre-peeled cloves).

Fill up your kettle and bring to a boil.

Place your peeled garlic cloves into a colander over a medium saucepan and pour over the boiling water until the garlic is covered.

Cook on high heat for 3-5 minutes, to help remove the spiciness in the garlic.

Lift the colander of garlic cloves out of the hot water and transfer straight into the ice bath. This will cool down the garlic and help to keep the crunch.

Add soy sauce, water, vinegar and sugar to a small saucepan. Cook over medium high heat. Bring to the boil and continue to cook for a minute or two.

Cool the pickle liquid to room temperature. Tip: To speed this up, pop the jug into a bowl of water and add more ice. This should bring down the wait time to 5-10 minutes.

Drain the cooled garlic and add it to a pickle jar. Pour the cooled liquid over the garlic.

Place the lid on tight and leave it at room temperature for a week, in a dark place. Place in another container if you need to block out the light. This will help reduce discolouration of the garlic cloves.

After 1 week, drain the pickling liquid into a saucepan, leaving the garlic behind in the jar.

Bring it to a boil for a minute or two. Then allow to cool again and pour back into the pickle jar. This is to boil off any unwanted bacteria.

Let it sit for another 3 weeks in a dark spot, then it's ready to eat!

Once opened, pop and store in the fridge. It should last months in the fridge!