Maneul Jangajji


Sweet, tangy and crunchy, make your very own Korean Pickled Garlic - no second ferment required.

Small Batch Recipe

You will need

Peel the garlic, slice off the root tips.

Boil the cloves, for 5 mins to remove spiciness from garlic.

Drain and transfer to ice water to cool down faster.

Boil soy sauce, water, vinegar and sugar. Cool completely.

Pour cooled pickling liquid over garlic cloves, seal lid.

Leave in a dark place for one week.

Drain liquid and reboil to kill any bacteria. Cool, pour over garlic and sit for further 3 weeks in cool dark place.

Transfer to fridge, use within a month.

Includes step-by-step video to get it right first time, every time.

More amazing recipe ideas at

Edible adventures for the curious foodie