EP.4 Garlic Jangajji
- 2월 12일
- 1분 분량
Garlic Jangajji
T = Tablespoon
t = teaspoon
1 Cup = 240ml
Ingredients
garlic 700g
water 1 1/4 cup
soy sauce 3/4 cup (i used sempio 701)
sugar 1/2 cup
vinegar 3/4 cup (i used rice vinegar. white vinegar is also good)
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How to Make It
Boil the water, soy sauce, and sugar. Let it cool, then add the vinegar.
wash garlic and mix it with jangajji brine
Store in the refrigerator for at least 5 days (The longer it sits, the less spicy and more flavorful it becomes)
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Tips
You can start eating it after about 5 days, but I personally prefer letting it mature for 2 weeks to 1 month. This helps mellow the sharp spiciness and develop a deeper, richer flavor.
Sometimes the garlic may turn slightly green. This does not mean it has spoiled. It’s simply a natural color change caused by enzymes in the garlic, and it is perfectly safe to eat.
Score : 9/10
Good for banchan and KBBQ!
