Pickled Spring Garlic (Manuel Jang-Ajji)

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Title: Pickled Spring Garlic (Manuel Jang-Ajji)
Yield: 2 Lg serving
Categories: Asian, Korean


30 Whole Head/young garlic
2 c Vinegar
2 c Soy Sauce
2/3 c Sugar

1. Select young garlic heads with no sprouts. Remove roots and stems, wash,
and peel off the outside skin. Place in bowl or jar and pour in the
vinegar. Allow to stand for 4 or 5 days,, turning the heads occasionally.
2. When the garlic has lost its harsh taste, drain off the vinegar. 3. Boil
the soy sauce with the sugar for a few minutes, and let cool. Pour the
cooled soy sauce over the garlic, seal the jar and let it sit for at least
2 months. 4. To serve, slice across the heads. Notes: 1. Pickled garlic can
be made only in early spring when soft, young heads are available. 2. It is
very important to let the boiled soy sauce cool before combining with the
garlic. Cooling prevents the garlic from going bad. 3. Garlic prepared this
way loses all of its characteristic strong odor.