Maneuljangajji (Pickled Garlic)

Maneuljangajji is a salty, crunchy, lightly sweet and sour, garlicky flavored dish. This pickled garlic can be preserved for a long period and although I like it as a snack, is most often served as a side dish with Korean meals.
Pictured: Maneuljangajji, Jeyuk Bokkeum, Oijangajji, and steamed rice.


  • First Pickling
    • 10 heads garlic
    • 2 cups water
    • 4 tablespoons salt
  • 2nd pickling
    • 1 cup soy sauce
    • 1/2 cup water
    • 1/2 cup vinegar
    • 2 tablespoons mul yeot (Korean Malt syrup)*

* substitute 3 tablespoons white sugar or 4 tablespoons brown sugar


  • First Pickling:
    • Remove outer layers of skin from the garlic heads, leaving a thin layer.
    • Mix salt and water, stir until salt is dissolved.
    • Place garlic in a jar and cover with salt water.
    • Cover jar tightly and let stand about 10 days in refrigerator.
  • Second Pickling
    • Mix vinegar, water, soy sauce, and mulyeot.
    • Place mix in a pot over low heat, bring to a slow simmer, cook for five minutes.
    • Remove from heat and let cool to room temperature.
    • Pour salt water off of garlic and discard..
    • Cover garlic with second pickling mix, close, and let stand in the refrigerator another two weeks.

Serve chilled or at room temperature.