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
- Garlic cloves, peeled and washed
- Rice wine vinegar
- Soy sauce
- 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.