Pickled Spring Garlic(Manuel Jang-Ajji)

* Exported from MasterCook *

PICKLED SPRING GARLIC (MANUEL JANG-AJJI)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Asian Korean

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

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