Receta Pickled Spring Garlic (Manuel Jang Ajji)
by Global Cookbook

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Ingredientes

Select young garlic heads with no sprouts. Remove roots and stems, wash, and peel off the outside skin. Place in bowl or possibly jar and pour in the vinegar. Allow to stand for 4 or possibly 5 days,, turning the heads occasionally.
When the garlic has lost its harsh taste, drain off the vinegar.
Boil the soy sauce with the sugar for a few min, and let cold. Pour the cooled soy sauce over the garlic, seal the jar and let it sit for at least 2 months.
To serve, slice across the heads. Notes:
Pickled garlic can be made only in early spring when soft, young heads are available.
It is very important to let the boiled soy sauce cold before combining with the garlic. Cooling prevents the garlic from going bad.
Garlic prepared this way loses all of its characteristic strong odor.