Garlic Jangajji recipe
900g garlic, peeled and trimmed
750ml white wine or pickling vinegar
375ml soy sauce
1.5 tablespoons salt
Submerge the garlic cloves in vinegar and leave for 7 days in fridge.
Prepare your brine by bringing the soy sauce, stock, sugar and salt to boil. A veg stock with ginger, garlic, peppercorns and dried chilli works well, and you may also add soju or sake at this point.
Add your garlic to the cooled brine and leave at room temperature.
After 3 to 4 days, strain the brine and bring to boil, skimming any impurities. Add the garlic back to the cooled brine and leave for a further 2 to 3 weeks in the fridge, until the garlic is suitably fermented.
You can preserve whole bulbs of garlic if using wet, young garlic. Simply peel away a few layers of the tougher skin, leaving the less fibrous skin intact. You can also keep garlic stems when they first produce flower buds, which do not require the initial steep in vinegar. Make sure that you use parts of the stem that are edible and not fibrous.