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    Home » Vegetables

    Pickled Garlic (Maneul Jangajji)

    Published 01/16/2021. Updated 01/23/2021

    Jump to Recipe

    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.

    DSC3877 2 - Pickled Garlic (Maneul Jangajji)

    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.

    DSC 1227 1 - Pickled Garlic (Maneul Jangajji)

    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.

    DSC 1715 1 - Pickled Garlic (Maneul Jangajji)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC3877 2 300x300 - Pickled Garlic (Maneul Jangajji)

    Korean Pickled Garlic (Maneul Jangajji)

    4.61 from 69 votes
    Side Dish
    Prep Time: 20 minutes minutes
    Cook Time: 5 minutes minutes
    14 days days
    Print Recipe

    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.
      DSC2498 e1610771704980 640x427 - Pickled Garlic (Maneul Jangajji)
    • Stir the vinegar brine ingredients together until the salt is dissolved. Pour over the garlic cloves. The liquid should fully cover the garlic cloves. Close the lid and let stand at room temperature for 7 to 10 days or longer without exposure to sunlight. (See note 1)
      DSC 1187 e1558484669452 640x428 - Pickled Garlic (Maneul Jangajji)
    • Bring the soy sauce, sugar and water to a boil, and gently boil for a minute over medium heat. Pour in the vinegar. Drain the vinegar brine (first brine) from the jar. Pour the soy brine, while still hot, over the garlic cloves.
      DSC 1242 e1558484686208 640x428 - Pickled Garlic (Maneul Jangajji)
    • 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

    1. 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. 
    2. 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.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    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.

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    Reader Interactions

    Comments

    1. Rebecca says

      September 22, 2024 at 12:52 pm

      5 stars
      Hi there! I’m in the process of making this recipe and have just taken my jar out for the 2nd brine but the lid was pushed up and the vinegar exploded out of the jar when I opened it. Is this normal/safe to continue?
      Thanks for your help!

      Reply
      • Hyosun says

        September 24, 2024 at 4:07 pm

        Not sure what happened with yours. I always put the lid on without any problem. Because of the vinegar, no fermentation occurs while being pickled. The garlic should still be okay. Try a little and see if it tastes okay.

        Reply
    2. Conrad says

      August 29, 2024 at 2:54 pm

      5 stars
      I was wondering which soy sauce is preferred for your recipe.

      Reply
      • Hyosun says

        September 22, 2024 at 12:14 pm

        Please see my Korean Essential Seasoning Ingredients Soy Sauce section. You’ll see a photo of the soy sauce I use and recommend for something like this.

        Reply
    3. Ann says

      August 07, 2024 at 8:48 am

      Hello! Hoping you still monitor this recipe but I have a couple of questions please. I realized after 10 days I made a mistake. I made the soy brine instead, so the garlic has been brining for 10 days in that in my cabinet. I just opened it to drain the liquid to boil it, but when I opened the jar, it hissed. It doesn’t smell off or have any discoloration with the liquid or anything like that. I smells like really nice pungent garlic. A couple of the garlic pieces are turning blue which I know is ok to eat. Just in case, I still boiled the liquid again. This is my first time doing anything like this. Can you tell me if it’s safe to eat with what I said to you?

      Reply
      • Hyosun says

        August 10, 2024 at 12:47 pm

        The vinegar brine is to remove pungent bite from the garlic, but it’s okay to skip it. Your pickles should be fine because it has vinegar in it. You can add a little more vinegar since you skipped the first brine and boiled the soy brine a couple of times.

        Reply
    4. Cindy A says

      August 30, 2023 at 4:33 pm

      4 stars
      Hi, just found your recipe and thought it sounded good. Would like to try it but am supposed to stay away from soy and having trouble with wheat (white vinegar is made from wheat. Would it be okay to use apple cider vinegar and amino acids made from coconut? Thanks

      Reply
      • Hyosun says

        September 02, 2023 at 9:51 pm

        Apple cider vinegar is fine, but not sure about amino acids made from coconut because I’ve never used it.

        Reply
    5. Chris P Colleran says

      July 26, 2023 at 8:56 am

      I bought already peeled garlic at the market, and 9 days into the pickling process the cloves are turning light green. Any idea why?

      Reply
    6. Lynn says

      January 13, 2023 at 4:57 am

      5 stars
      Hi, this is one of my favourite banchan, so thanks for posting! I was wondering, after adding the soy brine the cloves all float to the top. Since you are writing it is important to fully cover them I was wondering what I should do with the cloves on top.

      Can’t wait to try them!

      Reply
      • Steve says

        February 05, 2024 at 12:46 pm

        5 stars
        Hi Lynn,

        I use pickle weights to hold them down under the liquid. Contact with air can possibly cause botulism (unlikely) but still possible. Also, without being in contact with the vinegar, or if you’re actually fermenting, anything uncovered will only partially or not pickle.

        Reply
    7. Summer says

      July 09, 2022 at 12:43 am

      5 stars
      What would you recommend eating this with? I have a few dishes in mind, but was curious as to what you’d suggest. Thank you!

      Reply
      • Hyosun says

        July 12, 2022 at 9:02 pm

        This is generally served as one of the side dishes for any Korean meal. Great with meat dishes, noodle dishes, kimbap, fried rice, etc.

        Reply
    8. Ross Wassermann says

      August 06, 2021 at 5:59 pm

      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

      Reply
      • Hyosun says

        August 15, 2021 at 1:43 am

        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!

        Reply
    9. Tangela Gearn says

      March 31, 2021 at 6:09 pm

      thanks for sharing

      Reply
    10. Robin says

      March 12, 2021 at 4:01 pm

      5 stars
      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!!

      Reply
      • Hyosun says

        March 13, 2021 at 8:33 pm

        Sure! But, don’t be nervous. The vinegar in the brine will keep it safe for a while.

        Reply
      • Conrad Vierra says

        August 29, 2024 at 2:50 pm

        5 stars
        Good morning. I know there are a lot of different soy sauce out there to use. Which one would you prefer?

        Reply
        • Hyosun says

          November 13, 2024 at 10:48 am

          I usually use Korean soy sauce. Please see it here: https://www.koreanbapsang.com/korean-pantry-seasoning-ingredients/

          Reply
    11. Jane says

      September 27, 2020 at 10:27 pm

      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?

      Reply
      • Hyosun says

        September 28, 2020 at 7:08 pm

        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.

        Reply
    12. Sarah says

      September 19, 2020 at 7:26 pm

      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.

      Reply
      • Hyosun says

        September 20, 2020 at 10:56 am

        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.

        Reply
        • Sarah says

          September 20, 2020 at 3:02 pm

          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!

          Reply
    13. Jack says

      August 12, 2020 at 2:13 am

      Will the garlic only keep a few months? I remember my mother keeping a jar of this garlic for much longer.

      Reply
      • Hyosun says

        August 15, 2020 at 6:51 pm

        It can last longer if it kept well.

        Reply
    14. Jo says

      June 29, 2020 at 3:58 pm

      Hello…
      Could this method of brining be used on garlic scapes?

      Reply
      • Hyosun says

        June 30, 2020 at 12:39 am

        For garlic scapes, you don’t have to do 2 steps and simply do the second step. Hope you try it.

        Reply
        • Susanna says

          August 23, 2020 at 11:05 pm

          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?

          Reply
          • Hyosun says

            August 24, 2020 at 12:59 am

            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.

            Reply
    15. Mindy says

      May 19, 2020 at 1:08 pm

      I totally missed the first brine step and went straight to the second brine. Will it be ok?

      Reply
      • Hyosun says

        July 10, 2020 at 9:30 pm

        It will be okay, but your pickled garlic may still have its strong pungent bite.

        Reply
        • Wing says

          December 03, 2022 at 5:42 pm

          Hi. After I pour the hot soy brine in, do I have to wait until it cooled down before I close the lid? Thank you!

          Reply
          • Hyosun says

            December 05, 2022 at 6:03 pm

            yes cool it down and close.

            Reply
    16. Yuka says

      April 02, 2020 at 7:42 pm

      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!

      Reply
      • Hyosun says

        April 04, 2020 at 11:07 am

        Oh yes you should close the lid.

        Reply
        • Stel says

          June 04, 2020 at 10:55 am

          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!

          Reply
          • Hyosun says

            June 06, 2020 at 10:37 pm

            I never had that happened to mine, but I heard some other world cuisines try to achieve that color.

            Reply
          • Mike says

            January 31, 2023 at 9:14 pm

            Hi I had asked this last week but have not yet heard from you, so I thought I would ask again. You said to keep jars in a cool dark place for two weeks in the soy brine, but also said the flavor will get better as they mature. So should I refrigerate after 2 weeks and mature in the refrigerator or can I leave the jars in the cabinet longer to mature there if I have not opened the jars – and if so what is the longest you would leave in the cabinet?

            Reply
            • Hyosun says

              January 31, 2023 at 10:35 pm

              You can leave it there 2 or 3 more weeks if you want and then refrigerate. I know I had left them out for weeks before but didn’t really test out how long it can be out. Hope this helps.

    17. D.Sun says

      January 13, 2020 at 1:48 pm

      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?

      Reply
      • Will says

        March 23, 2020 at 4:57 am

        5 stars
        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.

        Reply
    18. Nicole says

      October 16, 2019 at 5:05 pm

      Could the sugar be omitted, or is it necessary to feed the bacteria responsible for fermentation?

      Reply
      • Hyosun says

        July 11, 2020 at 9:11 am

        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!

        Reply
    19. Lynne Freitah says

      September 01, 2019 at 7:45 pm

      5 stars
      I loved this garlic and am making it again for myself and some for my son for Xmas

      Reply
      • Hyosun says

        July 11, 2020 at 9:15 am

        Oh nice! Thank you for letting me know!

        Reply
    20. Jamie Wood says

      July 24, 2019 at 10:18 pm

      Could you do a recipe with cucumbers?

      Reply
      • Hyosun says

        January 16, 2021 at 12:25 pm

        Done! https://www.koreanbapsang.com/jangajji-vegetable-pickles/

        Reply
    21. Emily says

      July 18, 2019 at 8:42 pm

      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?

      Reply
      • Hyosun says

        July 11, 2020 at 9:15 am

        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.

        Reply
    22. Joy Nelson says

      February 12, 2019 at 11:35 am

      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….

      Reply
      • Sarah says

        September 19, 2020 at 7:38 pm

        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.

        Reply
    23. Jessica says

      October 16, 2018 at 3:19 am

      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…

      Reply
    24. Lynne says

      August 17, 2018 at 12:27 am

      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!

      Reply
      • Hyosun says

        August 17, 2018 at 1:27 am

        It happens and it’s okay. Read more about it here: https://www.epicurious.com/expert-advice/why-does-garlic-turn-blue-article

        Reply
    25. Mary says

      June 09, 2018 at 10:30 am

      My garlic is turning green in the first brine after two days. Is this normal??

      Reply
      • Hyosun says

        June 10, 2018 at 9:09 am

        It happens, and it’s okay. See some of earlier comments. You will find some links to articles about that.

        Reply
    26. Victor F says

      May 07, 2018 at 4:20 pm

      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)!

      Reply
      • Hyosun says

        May 11, 2018 at 5:57 pm

        Depending on the salt level. If tamari sauce less salty as well, then you want to add a bit more.

        Reply
    27. gaeul says

      April 22, 2018 at 10:35 am

      Is it supposed to taste really sour?

      Reply
      • Hyosun says

        January 16, 2021 at 1:11 pm

        No, but you can adjust the vinegar level.

        Reply
    28. jo says

      April 20, 2018 at 2:55 am

      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?

      Reply
    29. jo says

      April 20, 2018 at 12:27 am

      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?

      Reply
    30. joyce says

      March 23, 2018 at 8:19 pm

      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!

      Reply
      • Hyosun says

        March 25, 2018 at 11:11 pm

        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.

        Reply
    31. Jude says

      March 13, 2018 at 5:52 pm

      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.

      Reply
      • Hyosun says

        March 13, 2018 at 10:49 pm

        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.

        Reply
    32. Kaeley Scruggs says

      January 18, 2018 at 11:12 am

      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?

      Reply
      • Hyosun says

        January 24, 2018 at 12:08 am

        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!

        Reply
    33. Ashley says

      January 09, 2018 at 10:36 am

      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.

      Reply
    34. Esther CSM says

      June 14, 2017 at 4:53 am

      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?

      Reply
    35. John says

      June 13, 2016 at 10:30 pm

      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?

      Reply
      • Hyosun says

        April 07, 2017 at 11:56 pm

        Hi John – No that’s not necessary. Sorry I somehow missed your comment in my inbox until now.

        Reply
    36. Melinda Kim says

      January 01, 2016 at 1:47 pm

      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!

      Reply
      • Hyosun says

        January 01, 2016 at 3:19 pm

        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!

        Reply
    37. Rachelle Pantig says

      October 03, 2015 at 6:55 pm

      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!

      Reply
    38. Donald says

      August 29, 2015 at 8:35 pm

      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.

      Reply
      • Hyosun says

        August 30, 2015 at 8:30 am

        I think it will be fine to go ahead with the second brine. Thanks for using my recipe!

        Reply
        • Donald says

          September 20, 2015 at 6:22 pm

          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.

          Reply
          • Hyosun says

            September 21, 2015 at 6:57 am

            That’s awesome! Your little boy certainly has a foodie palate. Thanks for letting me know!

            Reply
    39. Randall Black says

      July 19, 2015 at 3:12 pm

      Are we supposed to sterilize the jars by putting them in boiling water?

      Reply
      • Hyosun says

        July 21, 2015 at 12:38 am

        That will be a safe thing to do.

        Reply
    40. nick willems says

      June 26, 2015 at 3:34 pm

      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.

      Reply
      • Hyosun says

        June 29, 2015 at 4:04 pm

        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.

        Reply
      • David Kim says

        February 03, 2019 at 2:10 pm

        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?

        Reply
    41. Romina says

      May 28, 2015 at 4:10 am

      Hello. I made the first part with vinegar and after 3 days garlic turned green. You know what could have happened? Thanks a lot.

      Reply
      • Hyosun says

        June 29, 2015 at 7:49 am

        Please see the comment right above yours.

        Reply
    42. Romina says

      May 27, 2015 at 9:36 pm

      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!

      Reply
      • Hyosun says

        May 28, 2015 at 12:01 am

        Yes it’s okay. Read here: http://whatscookingamerica.net/Q-A/bluegarlic.htm

        Reply
        • Romina says

          May 28, 2015 at 4:10 am

          Thanks!!!

          Reply
    43. Shanna says

      January 18, 2015 at 4:01 am

      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!

      Reply
      • Hyosun says

        January 19, 2015 at 1:26 pm

        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.

        Reply
    44. nancy kuhn says

      January 11, 2015 at 9:15 pm

      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

      Reply
      • Hyosun says

        January 13, 2015 at 10:40 pm

        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!

        Reply
    45. Helga says

      November 29, 2014 at 4:00 am

      Wht kind of vinegar u use?

      Reply
      • Hyosun says

        November 29, 2014 at 7:24 pm

        I generally use rice vinegar for Korean cooking. See the ingredients tab for a photo. Sometimes fruit flavored like apple or lemon vinegar.

        Reply
        • helga says

          December 05, 2014 at 7:15 am

          if i wanna make 양파 장아찌 is it same process?

          Reply
          • Hyosun says

            December 07, 2014 at 9:44 pm

            Yes, you can use the same method for onion.

            Reply
    46. Tim Bulla says

      November 05, 2014 at 10:47 pm

      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.

      Reply
      • Hyosun says

        November 06, 2014 at 8:10 pm

        It’s okay. See here: http://whatscookingamerica.net/Q-A/bluegarlic.htm

        Reply
        • Hyosun says

          August 17, 2018 at 1:29 am

          another article: https://www.epicurious.com/expert-advice/why-does-garlic-turn-blue-article

          Reply
    47. ps says

      September 10, 2014 at 3:31 am

      THE GARLIC CLOVES FLOAT ON THE TOP OF THE SOY BRINE… IS IT OKAY?

      Reply
      • Hyosun says

        September 10, 2014 at 7:33 am

        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.

        Reply
    48. Seji says

      August 30, 2014 at 1:16 pm

      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.

      Reply
      • Hyosun says

        August 31, 2014 at 3:48 am

        I’d like to use Korean rice vinegar, but white (plain) vinegar or any other clear vinegar is fine. Thanks for using my recipe!

        Reply
    49. E Chen says

      August 23, 2014 at 7:58 pm

      Can you reuse the brine? If so, do we need to boil the soy brine the second time? Thanks.

      Reply
      • Hyosun says

        August 24, 2014 at 2:39 am

        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!

        Reply
    50. carol says

      June 21, 2014 at 10:49 pm

      can you also make and omit soy sauce, just pickled ?

      Reply
      • Hyosun says

        June 22, 2014 at 2:06 am

        Yes, you can use salt instead. It would taste different though.

        Reply
    51. Steven says

      May 01, 2014 at 3:44 pm

      Do you suggest rice vinegar or regular white vinegar?

      Reply
      • Hyosun Ro says

        May 01, 2014 at 4:28 pm

        Either one is fine. I used rice vinegar because that’s my basic vinegar.

        Reply
    52. ann says

      February 23, 2014 at 5:47 am

      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!

      Reply
      • Hyosun Ro says

        February 24, 2014 at 4:06 pm

        Should be okay.

        Reply
      • anh says

        February 24, 2014 at 10:14 pm

        Thank you for your reply. I can’t wait to share this dish with my parents.

        Reply
    53. anh says

      February 19, 2014 at 10:44 pm

      Can I use low sodium soy sauce for this recipe?

      Reply
      • Hyosun Ro says

        February 20, 2014 at 3:00 pm

        Yes you can, but please note the soy sauce in this recipe is significantly diluted with water.

        Reply
    54. michael north says

      January 15, 2014 at 4:29 am

      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

      Reply
      • Hyosun Ro says

        January 20, 2014 at 3:13 pm

        Thank you, Michael!

        Reply
      • michal says

        April 03, 2015 at 12:38 pm

        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

        Reply
        • Hyosun says

          April 04, 2015 at 10:43 am

          Oh that’s nice. I’ve never thought of cooking with it, but sounds great! Thanks for letting me know.

          Reply
    55. ann says

      January 06, 2014 at 9:31 pm

      Can I substitute low sodium soy sauce in place of regular soy sauce? I love your food blogs. Please keep on blogging!

      Reply
      • Hyosun Ro says

        January 07, 2014 at 12:15 am

        Yes, you can, but the soy sauce in this recipe is already diluted with water quite a bit. Thanks for the nice words!

        Reply
    56. Anonymous says

      September 06, 2013 at 9:36 pm

      Is it ok if the garlic turns blue during the first brine?

      Reply
      • Hyosun Ro says

        September 07, 2013 at 12:19 am

        Yes, it’s okay. See here for more info:

        http://whatscookingamerica.net/Q-A/bluegarlic.htm

        Reply
        • Hyosun says

          August 17, 2018 at 1:28 am

          https://www.epicurious.com/expert-advice/why-does-garlic-turn-blue-article

          Reply
        • Anne says

          May 02, 2025 at 11:51 am

          Do i close the lid even if the soy brine is still hot? Or wait for it to be on room temperature before closing the lid? Thank you.

          Reply
          • Hyosun says

            May 05, 2025 at 11:26 pm

            Either way is fine as this is not canning.

            Reply
    57. Peter says

      August 06, 2013 at 8:39 pm

      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.

      Reply
      • Hyosun Ro says

        August 14, 2013 at 1:45 am

        Thank you, Peter! Welcome to my blog. Try it. It’s delicious!

        Reply
      • michael north says

        January 15, 2014 at 4:24 am

        just pickled the garlic tonite waiting now cant wait to eat them

        Reply
    58. Anonymous says

      June 02, 2013 at 6:30 pm

      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?

      Reply
      • Hyosun Ro says

        June 02, 2013 at 8:25 pm

        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!

        Reply
    59. Anonymous says

      May 28, 2013 at 7:40 pm

      Do you rinse the garlic after you discard the initial brine?

      Reply
      • Hyosun Ro says

        May 28, 2013 at 7:51 pm

        No. Do not rinse after the first brine. Thanks for trying the recipe out!

        Reply
    60. Liese Haley says

      May 14, 2013 at 3:54 am

      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]

      Reply
      • Hyosun Ro says

        May 14, 2013 at 4:05 am

        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!

        Reply
      • Dee says

        September 30, 2022 at 11:35 pm

        Hi! Is it normal for the garlic to fizz like a bottle of soda when opening the jar after the first brine? I’m new to pickling and I’m not sure if this was supposed to happen or if I made a bad batch.

        Reply

    Trackbacks

    1. Are you building a winter medicine chest? | Worts & All says:
      11/22/2014 at 5:22 am

      […] Spain, Sicily…because no one is bothered by my garlic breath since they all have it too. I use this Korean recipe for pickled garlic called maneul jangajji. It is very simple and only takes about 3 weeks to finish […]

      Reply
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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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