Maneul-jangajji ✦

Maneul-jangajji

What it is

It is a farmhouse preserve tied to the June garlic harvest, when the new heads are still juicy enough to take a brine rather than dry out in it. Months in soy and vinegar take the raw heat out entirely, and the cloves turn amber, translucent and sweet.

In the kitchen

Soak the peeled cloves in plain vinegar for a week first and pour that liquid off before the soy goes in - the first bath takes the burn, and the blue-green discolouration young garlic throws in acid, with it.

Goes with

Garlic Soy sauce Rice vinegar White sugar Gochujang Pork belly Rice Perilla oil

Same species

Arleux smoked garlic Banana shallot Black garlic Calçot Cévennes sweet onion Chives

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