Manul Changachi: Korean Pickled Garlic
Manul Changachi, a Korean pickled garlic, offers a crunchy, salty, and subtly spicy flavor with just four ingredients.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Determine liquid volume: Place garlic cloves in a jar, cover two-thirds with water, and measure this water to determine the required soy sauce volume.
-
Boil and cool pickling liquid: In a pan, combine soy sauce (using the determined volume), vinegar, and sugar in a 3:1:1 ratio. Bring the mixture to a boil, simmer for 10 minutes, then cool completely.
-
Jar and seal: Place the garlic cloves in a clean glass jar. Pour the cooled pickling liquid over the garlic, ensuring complete coverage, and seal the jar tightly.
-
Store: Store the sealed jar at room temperature for at least three weeks; refrigerate after opening.