{"id":16946,"date":"2014-11-21T08:07:41","date_gmt":"2014-11-21T07:07:41","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=16946"},"modified":"2014-11-21T08:07:41","modified_gmt":"2014-11-21T07:07:41","slug":"korean-pickled-garlic-manul-changachi","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=16946","title":{"rendered":"Korean Pickled Garlic (Manul Changachi)"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-17023\" src=\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2014\/11\/korean_garl.jpg\" alt=\"korean_garl\" width=\"488\" height=\"650\" srcset=\"https:\/\/www.withaglass.com\/wp-content\/uploads\/2014\/11\/korean_garl.jpg 488w, https:\/\/www.withaglass.com\/wp-content\/uploads\/2014\/11\/korean_garl-315x420.jpg 315w\" sizes=\"(max-width: 488px) 100vw, 488px\" \/>This is the ultimate treat for all the garlic amateurs\u00a0and also one of the most amazing pickling\u00a0experiments I have ever made. Submerged for two months\u00a0in a brine made of soy sauce, rice wine and honey, garlic cloves darken, acquiring\u00a0a different, deeper pungency and complex flavours. Whether you like Korean cuisine or not, as long as you love garlic, you\u00a0will find these pickles as addictive as I did.<\/p>\n<p style=\"text-align: justify;\">I have\u00a0never had a chance to taste Korean pickled garlic, but as soon as I heard about it, I decided to make it and chose once more\u00a0<a href=\"http:\/\/www.amazon.co.uk\/Growing-Up-Korean-Kitchen-Cookbook\/dp\/1580082815\/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1416150907&amp;sr=1-1&amp;keywords=hepinstall\" target=\"_blank\">Hi Soo Shin Hepinstall&#8217;s Growing Up in a Korean Kitchen<\/a>\u00a0as the recipe source. The process is very easy, the only tiresome part\u00a0being the garlic peeling. It\u00a0certainly requires some patience, but it&#8217;s not something I would describe as a difficulty. To be frank, I am astonished such an easy process\u00a0yields such extraordinary\u00a0results.<\/p>\n<p style=\"text-align: justify;\">Hi Soo Shin Hepinstall&#8217;s recipe called for whole young garlic bulbs,\u00a0available only in spring. I didn&#8217;t want to wait until spring, so I\u00a0decided to try my luck with old autumn peeled garlic cloves. (For the whole garlic bulb version and other Korean recipes, I encourage you to buy\u00a0the wonderful <a href=\"http:\/\/www.amazon.co.uk\/Growing-Up-Korean-Kitchen-Cookbook\/dp\/1580082815\/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1416150907&amp;sr=1-1&amp;keywords=hepinstall\" target=\"_blank\">Growing Up in a Korean Kitchen.<\/a>) Luckily my change worked, but the older garlic needed more time. According to the author garlic can be eaten after ten days of pickling,\u00a0but I found the taste too harsh and &#8220;raw&#8221;. It has largely improved and mellowed after two months.\u00a0In short, I&#8217;m very happy with the results and\u00a0intend to pickle another batch soon since the jar gets empty very very quickly&#8230;<\/p>\n<p style=\"text-align: justify;\">If you wonder what you might do with this garlic (apart from eating it straight from the jar every time you open it,) you might like it chopped and served as rice or noodle topping, as a sandwich enhancer (think of a gherkin replacement here) or as one of side-dishes served with both Asian and\u00a0Western meals. The brine\u00a0can be used as a dressing for raw vegetables, a salad or a sauce for grilled meats or rice. The brine is delicious too.<\/p>\n<p style=\"text-align: justify;\">TIPS: Don&#8217;t worry if some bubbles appear during the first stage (called the &#8220;maturing&#8221; process). It is normal. The only thing you should worry about is\u00a0mould (luckily I didn&#8217;t have\u00a0any).<\/p>\n<p style=\"text-align: justify;\">Apparently\u00a0some versions of these pickles are very sweet. I must say I didn&#8217;t even need to cut down on honey because Hi Soo Shin Hepinstall&#8217;s recipe doesn&#8217;t call for\u00a0much honey. For me the result was perfect.<\/p>\n<p style=\"text-align: justify;\">I have used here low-sodium soy sauce and my pickled garlic is not particularly salty, but I have no idea how salty it will be when pickled in standard soy sauce.<\/p>\n<p><em>Preparation: about 3 months (with &#8220;old&#8221; garlic) or about one month if using young spring garlic<\/em><\/p>\n<p><em>Ingredients:<\/em><\/p>\n<p><em>50 rather big<\/em><em>\u00a0garlic cloves,\u00a0peeled (fI have used\u00a010 bulbs)<\/em><\/p>\n<p><em>500ml\/about 1 pint rice vinegar or white wine vinegar (I think you might also use apple vinegar here)<\/em><\/p>\n<p><em>500 ml soy sauce (I have used low-sodium soy sauce)<\/em><\/p>\n<p><em>4 tablespoons honey (I have used chestnut honey but frankly the taste\/aroma of honey disappears after some time)<\/em><\/p>\n<p><em>2 tablespoons rice wine (I have used sake, but Korean wine would of course be more genuine here)<\/em><\/p>\n<p>Wash the garlic cloves and dry them.<\/p>\n<p>Put them into a jar and cover with vinegar. Pack the garlic tightly so that the cloves are completely immersed (you might need a bit more of vinegar but leave at least 3 cm (a bit more than 1 inch) of space between the lid and the liquid).<\/p>\n<p>Close the jar and leave at room temperature for two weeks.<\/p>\n<p>(You will see some bubbles on top, the garlic will change the colour to blue or green&#8230; but don&#8217;t worry).<\/p>\n<p>After the two weeks discard the vinegar and put back the garlic cloves into the jar.<\/p>\n<p>Combine the honey, the soy sauce and the rice wine and pour over the garlic, again making sure the garlic is immersed and leaving a space under the lid.<\/p>\n<p>Leave at room temperature\u00a0for at least ten days, but I do recommend two months. (Taste the garlic every week and you will see how the taste evolves). Of course, if you do this in the summer or if you leave in a hot region, pickle the garlic in the fridge (the warmest places will be enough).<\/p>\n<p>No matter how much time you pickle at room temperature, according to the author these pickles forever, once they are put into the fridge.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the ultimate treat for all the garlic amateurs\u00a0and also one of the most amazing pickling\u00a0experiments I have ever made. Submerged for two months\u00a0in&hellip;<\/p>\n","protected":false},"author":1,"featured_media":17023,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[50,133,85],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16946"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16946"}],"version-history":[{"count":12,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16946\/revisions"}],"predecessor-version":[{"id":17038,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16946\/revisions\/17038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17023"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}