Lee Hye-jung's Garlic Jangajji

Name: Lee Hye-jung's Garlic Jangajji
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 500g peeled garlic; 2.5 cups vinegar; 2.5 cups sugar; 1/2 cup salt

A side dish where garlic is first pickled in vinegar, then a salt-sugar brine is boiled and poured over to achieve a crisp texture and deep flavor.

20 min Difficulty Easy side dish

Main ingredients

peeled garlic vinegar

Ingredients needed 6 servings

500g peeled garlic

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peeled garlic vinegar

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2.5 cups vinegar

2.5 cups sugar

1/2 cup salt

Recipe

Trim the root ends of the peeled garlic to remove any impurities and wash clean.
After washing, thoroughly dry the garlic and place it in a container.
Pour 2.5 cups of vinegar over the garlic, seal tightly, wrap with a black plastic bag, and let it pickle in a cool place for 10 days.
After 10 days, drain only the vinegar liquid into a pot, add 2.5 cups of sugar and 1/2 cup of salt, and bring to a boil.
Let the boiled brine cool completely, then pour it over the garlic in the container. Seal again, cover with a black bag, and let it mature.

Pour vinegar over trimmed garlic, wrap with a black bag, and pickle for 10 days.
Drain the vinegar liquid, add sugar and salt, bring to a boil, then cool completely.
Pour the cooled brine back over the garlic, seal, and mature in a cool place.

Cooking tips

Exposure to light can cause garlic to turn green, so be sure to wrap it in a black plastic bag to block light.
Pouring hot brine can make the garlic mushy, so always cool it completely before adding.

Recommended for

Those who want to make a crisp and clean side dish.
Those who want to reduce greening and make a neat garlic jangajji.

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Lee Hye-jung's Garlic Jangajji

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Ingredients needed 🛒6 servings