Pickled Garlic in Soy Sauce

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    • #49550
      LisaL
      Member

      I love it love it love it! The Korean store only have those small packets of them though w/ maybe 10 cloves in them.

      I would LOVE to fill a huge jar with nothing but this so I could snack on it whenever I wanted, but I have no idea where to even start other than garlic and soy sauce lol.

    • #53727
      powerplantop
      Participant

      This is what I do.

      Ingredients: Garlic, Rice wine vinegar, dried chili peppers, Soy Sauce, Sugar. Peel garlic and trim ends. Put Garlic and chili peppers in jar cover with rice wine vinegar. Place in cool dark place for two weeks (minimum 10 days). Remove 2/3 of the vinegar (save for other uses). Mix sugar with soy sauce and pour over garlic. You can boil soy sauce first to make sure sugar dissolves (cool before adding to garlic). After two weeks in the fridge it is ready to serve.

    • #53728
      LisaL
      Member

      Thanks powerplant.

      Would it be ok to just pack the jar w/ the garlic bulbs, or do they expand while in the vinegar so I’d have to leave some room for that?

    • #53729
      powerplantop
      Participant

      They expand just a little but not much.

    • #53730
      LisaL
      Member

      Okedoke! Thanks a ton! Can’t wait to make some!

    • #53731
      georgia
      Participant

      Here is a recipe that looks good.

      http://koreanfood.about.com/od/sidedishesbanchan/r/Pickledgarlic.htm

      Korean Pickled Garlic (Manul Changachi) Recipe

      Manul Changachi (Korean pickled garlic) is crunchy, salty, and a little bit spicy. It’s not the flashiest banchan (side dish), but it’s almost universally loved among Koreans. You can also slice the cloves into thin discs and use them as a way to flavor rice and noodle dishes.

      I like garlic in almost any form, but if you are new to popping whole cloves of garlic in your mouth, then it’s best to start with the youngest garlic cloves for pickling.

      Prep Time: 15 minutes

      Total Time: 15 minutes

      Ingredients:

      Garlic cloves, peeled and washed

      Sugar

      Rice wine vinegar

      Soy sauce

      Preparation:

      Place garlic in a glass jar.

      Fill jar with water until water reaches covers about 2/3 of the garlic cloves.

      Pour out water and measure it. That’s the amount of soy sauce you need.

      Use 3 parts soy sauce to 1 part vinegar and 1 part sugar. (So if you need 1 cup of soy sauce, then you need 1/3 cup of vinegar and 1/3 cup of sugar).

      Bring soy sauce, vinegar, and sugar mixture to a boil and simmer for about 10 minutes.

      When the sauce has cooled, pour over garlic in glass jar. Make sure garlic cloves are completely covered, using a small stone or bowl to weigh them down if necessary.

      Store at room temperature for at least 3 weeks.

      After opening, store in refrigerator.

    • #53732
      Lisa Rubi
      Member

      Can i use this recipe for pickled jalapeno?

    • #75656
      Dirtybird
      Participant

      This is what I found on a package of pickled garlic in the Korean store.
      “Garlic, water, soy sauce, vinegar, saccharin”
      I plan on adding a little red pepper for a kick.
      Will have to make a few test batches, but with the ingredients list above, it shouldn’t be too terribly hard.
      Maybe Maangchi will do a YouTube episode on these.

      Attachments:
    • #100250
      Maangchi
      Keymaster

      I posted my recipe for garlic pickles in soy sauce a while ago.
      If you haven’t had a chance to take a look, check this out, please. https://www.maangchi.com/recipe/tongmaneul-jangajji

    • #100356
      garyhardy
      Participant

      I can imagine your enthusiasm! Filling a big jar with those delicious snacks sounds like a fantastic idea. While you’re experimenting, consider trying out the [url=https://eataholix.com/chick-fil-a-grilled-chicken-nuggets/]chick-fil-a grilled nuggets recipe[/url] as a tasty addition to your snack collection. Enjoy your culinary adventures.

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