PICKLED SPRING GARLIC (MANUEL JANG-AJJI)

      Title: PICKLED SPRING GARLIC (MANUEL JANG-AJJI)
  Categories: Asian, Korean
       Yield: 2 Lg serving
  
      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.
   
   ~----.
[ add our full cookbook to your website ] [ Search The Cookbook ]