Comments on: Pickled Garlic (Maneul Jangajji)

By: Hyosun

Hyosun — Tue, 24 Sep 2024 20:07:57 +0000

In reply to Rebecca. Not sure what happened with yours. I always put the lid on without any problem. Because of the vinegar, no fermentation occurs while being pickled. The garlic should still be okay. Try a little and see if it tastes okay.

By: Rebecca

Rebecca — Sun, 22 Sep 2024 16:52:28 +0000

Hi there! I’m in the process of making this recipe and have just taken my jar out for the 2nd brine but the lid was pushed up and the vinegar exploded out of the jar when I opened it. Is this normal/safe to continue?
Thanks for your help!

By: Hyosun

Hyosun — Sun, 22 Sep 2024 16:14:13 +0000

In reply to Conrad. Please see my Korean Essential Seasoning Ingredients Soy Sauce section. You'll see a photo of the soy sauce I use and recommend for something like this.

By: Conrad

Conrad — Thu, 29 Aug 2024 18:54:05 +0000

I was wondering which soy sauce is preferred for your recipe.

By: Hyosun

Hyosun — Sat, 10 Aug 2024 16:47:41 +0000

In reply to Ann. The vinegar brine is to remove pungent bite from the garlic, but it's okay to skip it. Your pickles should be fine because it has vinegar in it. You can add a little more vinegar since you skipped the first brine and boiled the soy brine a couple of times.

By: Ann

Ann — Wed, 07 Aug 2024 12:48:18 +0000

Hello! Hoping you still monitor this recipe but I have a couple of questions please. I realized after 10 days I made a mistake. I made the soy brine instead, so the garlic has been brining for 10 days in that in my cabinet. I just opened it to drain the liquid to boil it, but when I opened the jar, it hissed. It doesn’t smell off or have any discoloration with the liquid or anything like that. I smells like really nice pungent garlic. A couple of the garlic pieces are turning blue which I know is ok to eat. Just in case, I still boiled the liquid again. This is my first time doing anything like this. Can you tell me if it’s safe to eat with what I said to you?

By: Steve

Steve — Mon, 05 Feb 2024 17:46:53 +0000

In reply to Lynn.

Hi Lynn,

I use pickle weights to hold them down under the liquid. Contact with air can possibly cause botulism (unlikely) but still possible. Also, without being in contact with the vinegar, or if you’re actually fermenting, anything uncovered will only partially or not pickle.

By: Hyosun

Hyosun — Sun, 03 Sep 2023 01:51:41 +0000

In reply to Cindy A. Apple cider vinegar is fine, but not sure about amino acids made from coconut because I've never used it.

By: Cindy A

Cindy A — Wed, 30 Aug 2023 20:33:44 +0000

Hi, just found your recipe and thought it sounded good. Would like to try it but am supposed to stay away from soy and having trouble with wheat (white vinegar is made from wheat. Would it be okay to use apple cider vinegar and amino acids made from coconut? Thanks

By: Chris P Colleran

Chris P Colleran — Wed, 26 Jul 2023 12:56:03 +0000

I bought already peeled garlic at the market, and 9 days into the pickling process the cloves are turning light green. Any idea why?