[ENG SUB]How to Make Whole Garlic Jangajji(The Best Korean Side-dish Ever!)

#garlic #jangajji
If you make this Jangajji once, you can enjoy it all year round!
The charm of pickled vegetables is that they are salty.
I also don’t like things that are too salty
I will share a recipe that you can eat without burden.
To show you guys, I held back what I wanted to eat
I’ll also show you pickles that have been aged for one year!!
Stay tuned~!
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[RECIPE]
Ingredients
50 whole garlic cloves, 2L water, 1L vinegar (2:1 ratio)
Pickling liquid) 10 cups (2L) of garlic ripening liquid, 3 cups of brewed soy sauce, 3 cups of sugar, ¾ cup of salt
Preparation)
1. Cut off the stem of the garlic, peel off two layers, wash, and completely remove the moisture.
2. Put garlic in a container and pour in 2 liters of water and 1 liter of vinegar.
3. Cover and ferment for 7 to 10 days, then pour out the vinegar (store away from sunlight).
4. Mix the ingredients to make the pickling liquid, boil for a while, then cool.
Pour in the aged garlic until it is submerged.
5. Close the lid and store in the refrigerator.
6. After 3-4 days, pour out the pickling liquid, boil again, cool and pour over the garlic.
(When storing for a long period of time, repeat the boiling, cooling, and pouring process 1-2 times.)