|Nutritional Guidelines (per serving)|
|Servings: 3/4 Pound (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Manul changachi—Korean pickled garlic—is crunchy, salty, and a little bit spicy, as well as slightly addictive. 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.
The general rule when making manul changachi is that you need 3 parts soy sauce to 1 part vinegar and 1 part sugar. You calculate this by pouring out and measuring the water you added to cover all of the garlic cloves and using the same amount of soy sauce. The ingredient list here uses 1 cup soy sauce.
- 1 pound garlic (8 to 9 whole heads), cloves peeled and washed
- 1 cup soy sauce
- 1/3 cup rice wine vinegar
- 1/3 cup sugar
Place the garlic cloves in a glass jar.
Fill the jar with water until the water 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).
Pour soy sauce, vinegar, and sugar in a small pan and bring mixture to a boil; simmer for about 10 minutes and remove from the heat to cool.
When the sauce has cooled, pour over the garlic in the glass jar. Make sure the garlic cloves are completely covered and tightly seal the jar.
Store the jar at room temperature for at least 3 weeks.
After opening, store the pickled garlic in the refrigerator.
There actually are numerous varieties of garlic, ranging from the plain white "softneck" garlic most commonly seen at your local grocery store to more exotic types, such as pink-purple Creole garlic and charcoal-colored black garlic.
For this Korean pickled garlic recipe, your best bet is to use either so-called "hardneck" garlic (the type of white garlic that carries a hard stalk above the globe of cloves) or the softneck garlic (the type you're likely most familiar with). These varieties of garlic will meld nicely with the sugar, rice wine vinegar, and soy sauce you'll be using to pickle the cloves.
If you are new to popping whole cloves of garlic in your mouth, then it's best to start with the youngest, meaning the smallest, garlic cloves.
This recipe is not for those in a rush to enjoy their pickled garlic, so if you can't wait three weeks (ideally, even longer), you'll need to find this Korean specialty at a store where the cloves are sold in small packages containing only about 10 cloves each.