http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Tue, 18 Jun 2013 06:51:01 +0000 http://www.maangchi.com/talk/topic/pickled-garlic#post-2348 Sat, 30 Jan 2010 01:30:32 +0000 kumaxx 2348@http://www.maangchi.com/talk/ <p>for starters just make garlic in ganjang. use peeled garlic and let them soak in ganjang for around 3 month. if you bite into them, they should be dark in the middle. and you can use the garlic-ganjang for other stuff too of course...</p> <p>but be careful... eat those only if you are sure not to meet any people for several days because it will take at least two days to get the garlic out of your system. or eat them in company so you will all stink together. </p> http://www.maangchi.com/talk/topic/pickled-garlic#post-2347 Sat, 30 Jan 2010 00:50:20 +0000 Cheemcheem 2347@http://www.maangchi.com/talk/ <p>Maangchi!! I need a good recipe for pickled garlic. I've tried a few recipes and everytime, after a couple of days, the garlic turns a weird bright green color. Help maangchi!<br /> Your recipes are so delicious!! I would love to learn how to make Un Dae Goo Jorim, or Go Doong uh jorim, or kalchi jorim... Well basically any jorim. Heehee. Thanks unni!! Go maangchi! </p>