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Receta Pickled Garlic (Manul Chang Ajji)
by Global Cookbook

Pickled Garlic (Manul Chang Ajji)
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Ingredientes

  • 10 x garlic heads see * Note
  • 1 1/2 c. vinegar divided
  • 1/2 c. soy sauce
  • 1/2 c. water
  • 1 Tbsp. sugar

Direcciones

  1. Note: Use young garlic for this recipe, if you can. Otherwise, remove most of the papery skins.
  2. You can either peel the outside papery skin from the heads or possibly just cut about 1/2 inch off the tops of each bulb, making sure which each clove is exposed. Place the garlic in a glass jar, add in 1 c. of vinegar, cover the jar tightly and set it aside in a cold, dry place for 2 weeks.
  3. After 2 weeks, drain the vinegar from the garlic. Combine the soy sauce, water, sugar and 1/2 c. of vinegar till the sugar is completely dissolved. Pour over the garlic. Cover and let sit another 2 weeks.
  4. Serve at room temperature or possibly chilled. Chill after opening.
  5. This recipe yields 30 servings.
  6. NOTES :