Pickled garlic is a staple side dish in Korea. With a two-step process in this recipe, the garlic loses much of its pungent bite and becomes slightly sweet and tangy.
Pickled garlic (maneul jangajji – 마늘장아찌) is a staple side dish in Korea. It’s one of my father’s favorite dishes.Jeju Island, where my parents are from, is well known for its abundance of quality garlic. We used to get the freshest garlic shipped from our relatives inJeju –sometimes green young garlic and other times mature garlic.
Either way, my parents always pickled some of them. They would first soak garlic cloves in a vinegar brine for a few days and then pickle in a soy brine. Through this two-step process, the garlic loses much of its pungent bite and becomes slightly sweet and tangy.
There’s really no right or wrong amount of time the garlic need to be in the brine as long as you give it a few days. The longer you wait, the mellower the garlic will become.
You can use the garlic infused vinegar brine in anything that uses vinegar, but be aware it’s been diluted with water and quite pungent. The garlic infused soy brine can be used as a dipping or seasoning sauce.
As is the case with my vegetable pickles, this type of mild soy sauce and vinegar pickling is similar to “quick pickling” or “refrigerator pickling” in America. It’s not for canning! These pickles are not fermented because of the vinegar in the solution.
Why does garlic turn blue or green?
Don’t worry! According to the scientists, it’s safe to eat even if the garlic turns color. You can find many articles on this topic on the web. Here’s an excerpt from Epicurious:
The good news is, the color doesn’t affect the taste or safety of the garlic. “Nothing suggests the color affects the taste or flavor of the food,” says LaBorde. “You’re just rearranging some molecules inside the garlic. Even if it’s blue, it should be okay.”
The color change involves garlic’s natural sulfur content and enzyme that can react with a small trace of copper in the water or in the cooking utensils. It may or may not happen depending on many variables including garlic varieties and growing conditions. To help reduce the chance of discoloration:
1. Avoid exposure to sunlight. Try to keep the pickle jar in a dark place, such as inside the kitchen cabinet or cover with a dark cloth or bag.
2. Use no iodine salt such as kosher or sea salt.
3. Use bottled water for less mineral content.
It’s also important to use fresh, good quality garlic for pickling. Look for garlic heads that are firm to touch with no visible sprouts.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 pound fresh garlic about 8 – 9 whole heads
For the vinegar brine:
- 1 cup vinegar (white or rice vinegar)
- 1 tablespoon non-iodized salt (Kosher salt or sea salt)
- 1 cup water (bottled water, preferably, for less mineral)
For the soy brine:
- ⅔ cup soy sauce
- 3 tablespoons sugar Use more for sweeter pickles
- 1 cup water
- ⅓ cup vinegar
- 1- quart jar with a lid The photo above shows two batches.
Instructions
- Separate the garlic cloves from the bulbs. Soak in hot water for 30 minutes or longer. Soaking the garlic helps the skins come off easily. Peel and remove the root ends with a small knife. Rinse and drain. Add to the jar.
- Stir the vinegar brine ingredients together until the salt is dissolved. Pour over the garlic cloves. The liquid should fully cover the garlic cloves. Let stand at room temperature for 7 to 10 days or longer without exposure to sunlight. (See note 1)
- Bring the soy sauce, sugar and water a boil, and gently boil for a minute over medium heat. Pour in the vinegar. Drain the vinegar brine from the jar. Pour the soy brine, while still hot, over the garlic cloves.
- Make sure all the garlic cloves are fully covered. Close tightly with a lid, and let stand at room temperature for 2 weeks without exposure to sunlight (see note 1). The garlic can be eaten at this point, but it will taste better as it matures. Refrigerate after opening. The garlic cloves will keep for a few months or longer. (See note 2.)
Notes
- Keep the jar at a cool place without exposure to sunlight. I keep it in a kitchen cabinet that I don't have to open frequently.
- You can use the garlic infused vinegar brine in anything that uses vinegar, but be aware it's been diluted with water and quite pungent. The garlic infused soy brine can be used as a dipping or seasoning sauce.
This recipe was originally posted in May 2013, and it was also published on the Guardian as part of The 10 Best Garlic Recipes. I’ve updated it here with new photos, more information and minor changes to the recipe.
Ross Wassermann says
Could you clarify the amounts of soy sauce and vinegar in the soy brine. They are appearing as
⅔ cup soy sauce
⅓ cup vinegar
Thanks
Hyosun says
Oh so sorry! Not sure what happened, but must be WordPress. Reported the issue. Meanwhile, it’s 2/3 and 1/3. Thanks for bringing it to my attention!
Tangela Gearn says
thanks for sharing
Robin says
Hi,
I am nervous about leaving the jars you at room temperature for so long. Weill the recipe still work if I put them in the refrigerator to soak? Thanks!!
Hyosun says
Sure! But, don’t be nervous. The vinegar in the brine will keep it safe for a while.
Jane says
Hi,
Do you normally sterilize your jars and lids when you make this?
Also, if some cloves are pretty big should we cut them to be similar size to the others pieces?
Hyosun says
This is not canning, so clean your jars well but sterilizing is not necessary. Not necessary, but you can if you want. The cut side will get much darker.
Sarah says
Hi Hyosun,
After the first step, when you say let it stand for 5-7 days, how should I know whether it should be 5, 6, or 7 days? Is any time okay, or do you do 5 days in summer and 7 in winter?
I also wanted to know if you can use the 1st brine (vinegar, water, salt) for anything.
Hyosun says
It’s just a general guideline. There’s really no right or wrong as long as you give it a few days. The longer you wait, the mellower the garlics will get. Yes, you can use the garlic infused vinegar brine in anything that uses vinegar.
Sarah says
Thank you so much 🙂 It’s so kind of you to answer comments so quickly, too. I’m starting the second phase (soy brine) today and I’m really excited to try these in a few weeks!
Jack says
Will the garlic only keep a few months? I remember my mother keeping a jar of this garlic for much longer.
Hyosun says
It can last longer if it kept well.
Jo says
Hello…
Could this method of brining be used on garlic scapes?
Hyosun says
For garlic scapes, you don’t have to do 2 steps and simply do the second step. Hope you try it.
Susanna says
Hello! I’m currently at day three of the vinegar brine and I see that some of the cloves are turning blue. Does this mean that they’ve gone bad? Should I continue to wait or is this batch no good?
Hyosun says
It’s okay. It happens. See other comments here. There are some articles linked about that. There are various reasons for it, exposure to light being one. Try to keep it in a dark place, such as inside the kitchen cabinet, or cover with a dark cloth or bag. See if that helps.
Mindy says
I totally missed the first brine step and went straight to the second brine. Will it be ok?
Hyosun says
It will be okay, but your pickled garlic may still have its strong pungent bite.
Yuka says
Hello! A bit silly question, but do we tightly close lid at the 1st process of soaking in vinegar brine? It says so for soy brine but not for vinegar so I just wondered… Thank you!
Hyosun says
Oh yes you should close the lid.
Stel says
Has your garlic ever become like “Laba garlic” & turned turquoise/jade-like in color during the vinegar brine stage? It’s actually rather pretty once you realize it’s not mold!
Hyosun says
I never had that happened to mine, but I heard some other world cuisines try to achieve that color.
D.Sun says
Hello! I want to make this recipe more diabetic friendly. Do you think replacing sugar with Monk Fruit would change the pickling process?
What sugar substitute could I use?
Will says
I am also diabetic but sometimes it’s best just to follow the recipe.
3 Tablespoons of sugar is 38 grams of carbs.
Raw garlic is just under 9 grams per ounce or 144 grams for this one pound recipe.
As you can see the sugar isn’t gonna be your main source of carbs for this dish, especially since you’re not going to be consuming the shoyu brine and honestly i love this stuff but for one person a pound should last a good 2 weeks.
Nicole says
Could the sugar be omitted, or is it necessary to feed the bacteria responsible for fermentation?
Hyosun says
Oh sorry i missed this. This type of pickling technically is not a fermentation process. Sugar helps balance out the saltiness of soy sauce and sour taste of vinegar. It’s just making it delicious!
Lynne Freitah says
I loved this garlic and am making it again for myself and some for my son for Xmas
Hyosun says
Oh nice! Thank you for letting me know!
Jamie Wood says
Could you do a recipe with cucumbers?
Hyosun says
Done! https://www.koreanbapsang.com/jangajji-vegetable-pickles/
Emily says
Hi should this be eaten immediately or how should I can it. Do I pressure can it with the second brine? If you do this will store longer?
Hyosun says
This type of pickling doesn’t require canning. It will keep well for a few months in the fridge. For longer storing, just make it saltier.
Joy Nelson says
Wouldn’t it just be easier to do old fashioned canning and boil the jars and sealing the lids… of course that would just be a 1 step process rather than 2….
Sarah says
Hi Joy,
Canning in boiling water is very much an American way of preserving. In other parts of the world, different techniques were developed for storing food. Korean pickles are not meant to be canned, and canning will change the flavor. Keep in mind, as well, that many families were storing large amounts of food over the winter (literally gallons), so methods involving boiling jars would not have been efficient. If you google “onngi,” Korean ceramic food storage jars, you can see examples. Canning also kills beneficial bacteria that can help keep you healthy (you can access lots of research on this online). Certain vitamins such as vitamin C are heat sensitive, so you can actually destroy and reduce vitamin content by canning instead of fermenting. I am not Korean, but I strongly recommend exploring some of these traditional cooking techniques. Korean food is so delicious and has helped my health so much.
Jessica says
I see your post says “fresh garlic”….is the typical garlic I find at the grocery store fine? I live in Kyoto and there’s not really any farmers market or anything around here…
Lynne says
I was very excited to try this recipe because my husband loves garlic. But I’m worried about something. After two days with just the vinegar brine, the garlic cloves started turning a green color. On the fourth day almost all were green. I had trimmed off the top brown part of each clove. Was that wrong to do? Or what did I do wrong? Will they be safe to eat? Should I go on to the soy brine stage tomorrow or just throw them away? Please help me!
Hyosun says
It happens and it’s okay. Read more about it here: https://www.epicurious.com/expert-advice/why-does-garlic-turn-blue-article
Mary says
My garlic is turning green in the first brine after two days. Is this normal??
Hyosun says
It happens, and it’s okay. See some of earlier comments. You will find some links to articles about that.
Victor F says
Thanks for the recipe, I enjoyed having pickled garlic in Korea so it’s nice to try making some here in the States. This is my first attempt at this recipe. The garlic has been soaking in the vinegar brine for a few days now, in a few more I will make the soy brine. I intend to use tamari instead of regular soy to keep it gluten-free. Because tamari doesn’t have the sharpness of regular soy sauce, should I adjust the brine recipe at all? Eager to see how they turn out (in a couple more weeks)!
Hyosun says
Depending on the salt level. If tamari sauce less salty as well, then you want to add a bit more.
gaeul says
Is it supposed to taste really sour?
Hyosun says
No, but you can adjust the vinegar level.
jo says
Hi! Is the garlic supposed to be really sour? I just finished pickling mine and tried it. It was really sour . And also is the garlic supposed to be soft to bite ir hard to bite?
jo says
Is it supposed to taste really sour? I tried mine and it taste kind of sour…. and is the garlic supposed to soft to bite or hard to bite?
joyce says
hi! the spiciness of the garlic did not go away completely and it’s still too spicy (in the soy brine stage). is there any way i can get rid of it or is it too late? thank you!
Hyosun says
Not too late. Give it a lot more time then. The longer you wait, the milder the taste of garlic will be. You can also try to add a bit more vinegar.
Jude says
I’d like to make this but want to check first – do you use regular white vinegar or rice vinegar? I prefer rice vinegar so if you use white vinegar, I’ll make an adjustment with water to vinegar ratio since rice vinegar’s only 4.2% acetic acid. And secondly, does it matter what kind of soy sauce you use? I have a few different kinds.
Thank you for your recipe! I’m going to check out more of them as I make a lot of Asian foods.
Hyosun says
Either vinegar is fine. I use rice vinegar most of the time. Adjust the acidity level to taste. Different soy sauce taste slightly different, but it really shouldn’t make it a big diff. Try to use regular ones, not too dark or not too light.
Kaeley Scruggs says
Hi! I’ve tried some of your recipes and they are amazing! Thanks so much for sharing. I was wondering for the soy brine does it matter if you use light or dark soy sauce?
Hyosun says
I’m sure it will affect the color and salt level a bit, so dilute less or more depending on which one you use. Hope you try it!
Ashley says
What type of garlic will not have the blue/green color? I’m also waiting for the soy brine to finish, can’t wait. I also tried the traditional kimchi so im excited.
Esther CSM says
Thank you Hyosun for this lovely recipe.
I heard this pickled garlic is traditionally used to help with weight reduction, is it true?
As long as I don’t end up eating too much of rice with it right?
John says
Maybe a silly question, but new to canning (not cooking). Is there a need to put the jars with the soy brine into a water bath to fully seal the lids?
Hyosun says
Hi John – No that’s not necessary. Sorry I somehow missed your comment in my inbox until now.
Melinda Kim says
The garlic turned blue/green color during 1st brine. It’s now undergoing the 2nd brine. Will the blue/green hue go away during the final brine stage? This is my first time trying this recipe. I love this dish when I’ve tried it before. I understand it’s safe to eat with the color change, but I don’t know if I can get over the “ick” factor (because the color reminds me of mold). Thank you for your recipes!
Hyosun says
It will be less obvious but still be there. Understand your concern, but it’s really okay to eat. Hope you enjoy them regardless. Thank you for trying the recipe!
Rachelle Pantig says
Yes! This recipe is what I’m looking for! My husband and I really love this Korean side dish. I’m going to try it now. Thanks for this post! I hope to be successful with this try! So happy!
Donald says
I’m in the process of making my fist batch. I had the same green tinting issues after the first couple of days. Read through the comments and I see that it’s normal. My concern was that after a couple days I noticed the top of the jar lid was deformed. I unscrewed the lid just enough to let the pressure off to keep a blowout from happening. Since then I haven’t noticed a buildup again and haven’t touched the jar. Tomorrow is the end of my fist vinegar brine. Then I’ll start the secondary brine listed in the recipe. I was wondering if I should be concerned. I’d like to not have to loose a week because of some simple mistake. Some supplemental information; I used apple cider vinegar and there were couple small pieces of garlic floating after I added the brine. The lid was placed on top and some brine overflowed before tightening. I’m guessing that I didn’t leave enough space between the lid and the top of the brine.
Hyosun says
I think it will be fine to go ahead with the second brine. Thanks for using my recipe!
Donald says
Just cracked it open tonight after the second brine. The garlic bite is so subtle and there’s a sweet aftertaste. The wife (half Korean) and or 16month old son love it! This recipe is a keeper.
Hyosun says
That’s awesome! Your little boy certainly has a foodie palate. Thanks for letting me know!
Randall Black says
Are we supposed to sterilize the jars by putting them in boiling water?
Hyosun says
That will be a safe thing to do.
nick willems says
As all picklers know when something is fermenting it gives off CO2 and alcohol. I followed your instructions against my better judgment. I put lids on tight and in about 4 days two of them blew there lids with brine going ever where. What a mess.
You all be careful.
Hyosun says
Sorry to hear that. I am not sure why that happened. Did you keep them in a cool place? Did you use the brine in the recipe? I do this pickling all the time, and this never happened to me. Pickling generally requires putting lids on tight.
David Kim says
On my third day, the lid bulged from pressure and released some of the brine. Not blown off, but it probably would have eventually. I checked again the next day and can see that pressure is building up inside the jar. Lots of bubbles and fizzing. Is it okay to periodically release this pressure? Or is it important to keep it under high pressure for the pickling process? Also, can I make and add more brine to make up for what was lost?
Romina says
Hello. I made the first part with vinegar and after 3 days garlic turned green. You know what could have happened? Thanks a lot.
Hyosun says
Please see the comment right above yours.
Romina says
Hi! I made the first part with vinegar and after 3 day garlic turned green. It’s normal? You know what could have happened? Thanks a lot!
Hyosun says
Yes it’s okay. Read here: http://whatscookingamerica.net/Q-A/bluegarlic.htm
Romina says
Thanks!!!
Shanna says
All I can say is thank you, this recipe looks awesome! I’m fairly new to Korean food and the culture but I’ve fallen in love with what I’ve been learning. My 5 year and I are learning Hangul. The hot spices dishes are a bit to much for my tummy but this and the white kimchi are cookbooks wonderful and versatile for other dishes. Thank you immensely!! We go through D.C. often enough but Ill be visiting here much more frequently. It’s truly a pleasure to have found this blog!
Hyosun says
Thank you, Shanna! That’s nice to know you and your child are learning Korean culture and language. Hope you find many recipes on my blog you and your family can enjoy.
nancy kuhn says
I am in the process of making your pickled garlic cloves. I have the first brine on the garlic. I see from the photos that you show the finished product with the soya brine, but the photo of the garlics in the black bowl appear to be slightly colored, as if not having been put with the soya. When I was in Korea, 20+ years ago I loved the pickled garlic and do not recall them being brown. Do you have a recipe where the pickling brine does not contain soya? OR possibly the garlic does not take on much of the color from the soya??? I look forward to your thoughts. What a great collection of recipes. I have been making and selling kimchi for the past 5 years and would like to branch out. nancy
Hyosun says
Nancy – Actually the garlic in the black bowl was from the same jar that is shown in the post. My brine is pretty light in soy sauce so the resulting garlic is not that dark, especially within 2 to 3 weeks. I actually still have the pickled garlic I made at the same time of this post. (I made several batch because I was testing the recipe for the Guardian.) It’s darker now, but not very dark. Taste even more delicious after all that time.
You make and sell kimchi?? that’s totally awesome! But I know it’s a lot of work. Good luck!
Helga says
Wht kind of vinegar u use?
Hyosun says
I generally use rice vinegar for Korean cooking. See the ingredients tab for a photo. Sometimes fruit flavored like apple or lemon vinegar.
helga says
if i wanna make 양파 장아찌 is it same process?
Hyosun says
Yes, you can use the same method for onion.
Tim Bulla says
I love eating this dish but never attempted to make it until now. I am have some concerns halfway through the process. I placed the garlic in the vinegar brine for about 6 days and now they have a greenish-blue tint. Could you tell me the canning process you use because I think the air in my containers caused the garlic to go bad.
Hyosun says
It’s okay. See here: http://whatscookingamerica.net/Q-A/bluegarlic.htm
Hyosun says
another article: https://www.epicurious.com/expert-advice/why-does-garlic-turn-blue-article
ps says
THE GARLIC CLOVES FLOAT ON THE TOP OF THE SOY BRINE… IS IT OKAY?
Hyosun says
Yes, it’s fine. Weigh it down with a small bowl or whatever that fits the jar so they don’t float above the brine.
Seji says
Love Korean pickled garlic and really want to try your recipe asap 🙂 what kind of vinegar do I need to use? There are several kinds of it where I live.
Hyosun says
I’d like to use Korean rice vinegar, but white (plain) vinegar or any other clear vinegar is fine. Thanks for using my recipe!
E Chen says
Can you reuse the brine? If so, do we need to boil the soy brine the second time? Thanks.
Hyosun says
Yes you can. Boil it with a bit more soy sauce because your brine is most likely diluted by the moisture of the garlic cloves. Hope this helps. Thanks for using my recipe!
carol says
can you also make and omit soy sauce, just pickled ?
Hyosun says
Yes, you can use salt instead. It would taste different though.
Steven says
Do you suggest rice vinegar or regular white vinegar?
Hyosun Ro says
Either one is fine. I used rice vinegar because that’s my basic vinegar.
ann says
I ‘ve been soaking the garlic in the brine for 2 days now. There are tiny bubbles developed on the surface of the brine. What did I do wrong. I followed your direction to a t. Is this normal or should I start over again. Thank you!
Hyosun Ro says
Should be okay.
anh says
Thank you for your reply. I can’t wait to share this dish with my parents.
anh says
Can I use low sodium soy sauce for this recipe?
Hyosun Ro says
Yes you can, but please note the soy sauce in this recipe is significantly diluted with water.
michael north says
just peeled a lot of garlic and its pickling cant wait for it to be done then the soy brine love love Korean food and your blog is very well done thank you
Hyosun Ro says
Thank you, Michael!
michal says
just finishing up the jar of garlic I have. in the process of making more so good I eat it like candy. slice it up cook with it very versatile sautéed some asparagus, garlic, onions, some of the brine touch of butter was so good
Hyosun says
Oh that’s nice. I’ve never thought of cooking with it, but sounds great! Thanks for letting me know.
ann says
Can I substitute low sodium soy sauce in place of regular soy sauce? I love your food blogs. Please keep on blogging!
Hyosun Ro says
Yes, you can, but the soy sauce in this recipe is already diluted with water quite a bit. Thanks for the nice words!
Anonymous says
Is it ok if the garlic turns blue during the first brine?
Hyosun Ro says
Yes, it’s okay. See here for more info:
http://whatscookingamerica.net/Q-A/bluegarlic.htm
Hyosun says
https://www.epicurious.com/expert-advice/why-does-garlic-turn-blue-article
Peter says
Wow! I love Korean food and have been enjoying attempting recipes I’ve found on the internet. Just discovered your ‘treasure trove’ of a blog! I can’t wait to try out the pickled garlic!! To think I could eat one of my favorites as a side dish! A new and eager subscriber.
Hyosun Ro says
Thank you, Peter! Welcome to my blog. Try it. It’s delicious!
michael north says
just pickled the garlic tonite waiting now cant wait to eat them
Anonymous says
A lovely Korean acquaintance recently offered me some of her mother’s pickled garlic scapes, which were delicious and which I hope to replicate given that garlic shoots (with buds) are now in the market. Her garlic shoots were seasoned with chili paste. Is that traditional as well?
Hyosun Ro says
Yes, that’s very traditional for pickled garlic scapes. Garlic scapes are versatile. You can do a lot of different things with them. Check out my stir-fried version too. Thanks!
Anonymous says
Do you rinse the garlic after you discard the initial brine?
Hyosun Ro says
No. Do not rinse after the first brine. Thanks for trying the recipe out!
Liese Haley says
Can you use honey instead of sugar?
Also, what is meant by Fresh garlic? From the store [which is aged] or from the ground, [which hasn’t been aged/cured]
Hyosun Ro says
Fresh garlic you can find from markets. I haven’t tried it with honey. I think it will be okay. Try it and let me know. Thanks!