PICKLED SPRING GARLIC (MANUEL JANG-AJJI)

• 3 0 Whole Head/young garlic
• 2 c Vinegar
• 2 c Soy Sauce
• 2 /3 c Sugar

1. Select young garlic heads with no sprouts. Remove roots and stems,

wash, and peel off the outside skin. Place in bowl or jar and pour in

the vinegar. Allow to stand for 4 or 5 days,, turning the heads

occasionally. 2. When the garlic has lost its harsh taste, drain off

the vinegar. 3. Boil the soy sauce with the sugar for a few minutes,

and let cool. Pour the cooled soy sauce over the garlic, seal the jar

and let it sit for at least 2 months. 4. To serve, slice across the

heads. Notes: 1. Pickled garlic can be made only in early spring when

soft, young heads are available. 2. It is very important to let the

boiled soy sauce cool before combining with the garlic. Cooling

prevents the garlic from going bad. 3. Garlic prepared this way loses

all of its characteristic strong odor.

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