Pickled Garlic (Maneul Jangajji) Recipe

Name: Pickled Garlic (Maneul Jangajji)
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Cuisine: Korean
Ingredients: 1 pound fresh garlic, about 8–9 whole heads; 1 cup white vinegar or rice vinegar, preferably 5% acidity; 1 tablespoon non-iodized kosher salt or sea salt; 1 cup water, preferably filtered or bottled; cup Korean soy sauce; 3 tablespoons granulated sugar; 1 cup water; cup white vinegar or rice vinegar

By Jiwon Kim · September 29, 2026

Maneul jangajji is one of those Korean banchan that gets better the longer it sits. Fresh garlic starts out sharp and almost fiery, then the vinegar takes the raw edge off before a second soy-based brine gives the cloves a salty, lightly sweet, savory finish.

The two-step method is what makes this version special. The first brine mellows the garlic, while the second brings in that familiar Korean jangajji flavor. After a few weeks, the cloves are pleasantly firm and tangy rather than harsh.

Don’t worry if a few cloves turn pale blue or green during pickling. That can happen with garlic and vinegar and doesn’t necessarily mean anything has gone wrong.

Pickled Garlic (Maneul Jangajji)

Whole garlic cloves are first mellowed in a simple vinegar brine, then finished in a lightly sweet soy-vinegar brine for a crisp, tangy Korean banchan.

Prep 20 min

Pickling 21–24 days

Cuisine Korean

Yield

16 servings

Ingredients

1 pound fresh garlic, about 8–9 whole heads
1 cup white vinegar or rice vinegar, preferably 5% acidity
1 tablespoon non-iodized kosher salt or sea salt
1 cup water, preferably filtered or bottled
Korean soy sauce
3 tablespoons granulated sugar
1 cup water
white vinegar or rice vinegar

Instructions

Separate the garlic cloves from the heads. Soak the unpeeled cloves in hot water for about 30 minutes to loosen the skins, then peel them and trim away any tough root ends. Rinse and drain well.
Pack the peeled garlic into a clean 1-quart glass jar, keeping the cloves whole. Mix the vinegar, water, and salt until the salt dissolves, then pour the brine over the garlic. Make sure every clove is completely submerged.
Cover the jar and refrigerate for 7–10 days. Keep the garlic away from direct sunlight. The cloves may develop a blue or green tint during this stage; that color change is a known reaction between garlic compounds and acidic conditions.
When the first brine is finished, pour it off and reserve it if you want a strongly garlic-scented vinegar for dressings or other cooking. Put the soy sauce, sugar, and water in a small saucepan and bring to a boil over medium heat. Gently boil for 1 minute, stirring until the sugar is fully dissolved.
Remove the saucepan from the heat and stir in the ⅓ cup vinegar. Immediately pour the hot soy brine over the garlic, making sure the cloves are completely covered. If a few cloves float, use a clean pickle weight or gently press them down so they remain under the liquid.
Let the jar cool to room temperature, then seal it and refrigerate. Leave the garlic for another 14 days before eating. The flavor will continue to mellow and deepen as it sits.
Serve the garlic cold or at room temperature as banchan alongside steamed rice, grilled meat, noodles, or kimbap. Spoon a little of the soy brine over rice when you want an extra hit of salty, tangy flavor.

Notes & Variations

Use firm, fresh garlic with tight skins and no visible sprouts. Pre-peeled cloves work, but very wet or soft garlic isn't ideal for pickling.
Use non-iodized salt and non-reactive glass or stainless-steel equipment. These choices can also reduce the chance of blue or green discoloration.
Keep the garlic fully submerged throughout pickling and storage. Store the finished jar in the refrigerator rather than treating this as a shelf-stable canning recipe.
The first vinegar brine is pungent but useful. Try it in a salad dressing, dipping sauce, or anywhere you'd normally use vinegar.

Nutrition (approx., per serving): Calories: 50 kcal · Protein: 3 g · Carbs: 12 g · Fat: 0 g · Saturated fat: 0 g · Cholesterol: 0 mg · Sodium: 600 mg · Fiber: 1 g · Sugar: 5 g
Estimated values based on ingredients used; actual nutrition may vary.

FAQ

Can I pickle maneul jangajji in the refrigerator instead of leaving it at room temperature?

Yes, you can refrigerate the garlic while it pickles, although the process will take a little longer. Keep the cloves completely covered with brine and allow the full 7–10 days for the first stage and another 14 days after adding the soy brine. Refrigeration also makes storage straightforward once the pickling is finished.

Why did my pickled garlic turn blue or green?

Blue or green garlic can happen when garlic's natural compounds react during contact with acidic vinegar, and the color itself doesn't necessarily mean the garlic has spoiled. Fresh garlic, non-iodized salt, filtered water, and keeping the jar away from sunlight may reduce discoloration.

What kind of soy sauce should I use for Korean pickled garlic?

A regular Korean soy sauce works well for maneul jangajji because it gives the second brine its salty, savory backbone. Avoid sweet soy sauce, which can make the finished garlic overly sweet. If using a less-salty soy sauce, taste the brine before pouring it over the garlic and adjust carefully.

How long does pickled garlic last in the refrigerator?

Keep the finished garlic refrigerated and use a clean utensil whenever you remove cloves from the jar. The Korean-style recipe is intended as a refrigerator pickle rather than a shelf-stable canned food, and the garlic is best kept completely submerged in its brine.

Why are my garlic cloves floating above the brine?

Garlic cloves can float naturally, but they should stay covered by the liquid while they pickle. Press them gently below the brine with a clean pickle weight, or use a small clean glass weight that fits inside the jar. Exposed cloves won't develop the same flavor and can spoil more easily.

Pickled Garlic (Maneul Jangajji) Recipe