Maneul jangajji

What to get ready

• Garlic 2.6 lb
• Rice vinegar 3 ⅓ cups
• Soy sauce 2 ½ cups
• Sugar 12.7 oz
• Coarse salt 2.8 oz
• Cinnamon and star anise 0.6 oz

Method

1. 1 Peel the garlic cloves and cut off the roots, keeping the cloves whole so they don't become mushy when pickled.
2. 2 Soak the garlic in a vinegar and salt solution for 7 days, then drain off all the vinegar solution.
3. 3 The vinegar soaking step beforehand is to remove the pungent smell and gas from the garlic cloves; soaking them in soy sauce immediately will cause the garlic to turn blue.
4. 4 Simmer soy sauce with sugar, cinnamon, star anise, and 100 ml of water for 6 minutes, then let it cool completely.
5. 5 Pour cooled soy sauce over the garlic, then weigh it down with a heavy object and refrigerate for 7 days.
6. 6 Drain the soy sauce, reheat it, let it cool, and pour it in a second time so the garlic can be preserved for a year.