(bright music)
- Hi, everybody.
I think this is perfect time to make Tongmaneul jangajji,
in English it's garlic pickles.
So I'm using tongmaneul which is whole garlic bulb.
Actually, you can make all year round.
But in May or June, this garlic is very freshly harvested
and the thinner kind of outer skins.
After fermenting, it tastes very crispy and tender,
and also the skins are chewable.
These are two pounds of garlic.
They said these are organic.
You see?
A little purple color and also very thin outer skin.
This is empty.
I'm going to make a new batch.
And here this is my aged jjangaji.
Let's take out one. I'm going to show you.
See?
Oh my! this smell!
Smells like garlic. (chuckles)
Okay.
Cut.
Ooh, juicy.
Look at this, it's very pretty
Cut this.
Isn't it pretty?
We are going to work with this jar.
Empty, empty, empty. (chuckles)
I'm going to remove this outer skin like this.
Don't get rid of all this outer skin,
still it has to be attached so that the shape
has to be all the time remained.
This two pounds of garlic has
about 24 medium size garlic bulbs.
When I lived in Korea, my late father,
long time ago my father passed,
I was living in a different city.
He and my mom visited my family at the time.
He tasted my maneul jangajji and he really loved it.
When he went back home
and later I got a phone call from my mom.
My mom said,
"Your father really loved your maneul jangajji",
and "How do you make it?"
I gave her a recipe over the phone.
She made this for my father.
My father really loved me and my food.
I washed these very nicely.
Now I'm going to make pickle brine.
Three cups of water.
I use soy sauce, called Jin Ganjang.
Any kind of dark, little bit sweet soy sauce will be good.
You can find this at a Korean grocery store.
Three cups of water, three cups of soy sauce.
Now vinegar, apple vinegar, three cups.
This is cane sugar, two cups.
And salt, quarter cup.
Let's boil.
Stir this until all sugar is well melted,
and then let it boil.
This pickling brine, of course,
tastes like sweet, sour, and salty.
I'm using this amount for two pounds of garlic.
Look at my lips.
Whenever I work like this just to dry it nicely. (chuckles)
Great, perfectly fit.
From now on, my jar is going to be loved by me.
I will all the time check this.
"Okay, you guys are fermented or not?"
It's a special care.
I boiled for 15 minutes,
and now you can see the bubbles coming up,
then turn off.
I'm going to wait until this brine cools down thoroughly,
It's very thoroughly cool down!
Add it to garlic.
You see some leftover here?
This is fermentation glass weight.
I used to use just rock.
But in case of I add rock,
the rock by itself takes volume
Because of that I cannot add more content.
So this is really perfect, but you guys can use just rock.
And close.
And this leftover, let's pour this into a jar.
Keep this in the refrigerator.
This is going to take a long time.
One week later I will show you what I have to do.
One week later, see you soon.
(upbeat music)
One week passed!
I'm going to disinfect this brine, check it out.
See?
This is the weight.
Take out all.
Put these back.
Now press these down.
I'm going to boil this.
You remember, we had some extra brine
and I kept in the refrigerator.
I'm going to boil this together.
Turn on the heat, high heat, and close the lid.
Really boiling.
My some leftover brine.
Put it back in the cool place.
Two weeks passed, I'm going to boil this brine again.
A lot of small foams are here.
We have to disinfect.
Let's strain this.
This garlic color is already brownish,
but it's still very spicy.
You have to pickle it for a long time.
Just like last time,
I'm going to boil and cool down thoroughly, this leftover brine,
I will just boil this again.
10 minutes after it is really boiling.
I will turn off.
Now, all I have to do is waiting.
My brine is cooled down, let's put all this into this jar.
Garlic first.
You know roots should be down.
I'm pressing down this, and then add this brine.
Let's see, I can add all.
Okay, good, good.
And this pickling weight, too.
Everybody says Korean food has a lot of slow food.
This is one of the slow foods.
Whenever I make homemade maneul jangajji
garlic pickles,
while I'm waiting, I'm so excited.
It makes my life kind of
a little more pungent and never bored
because these guys make me always excited.
Hi everybody, welcome back!
It's been eight months since I fermented my garlic pickles.
I think it's time to start eating.
Eight months ago I made this.
I'm going to show you my aged jangajji.
Even color is different, black.
Like this.
Ooh, wow.
Pickling sauce just burst!
Wow, these are all broken.
Yeah.
Look at this!
I'm going to eat all these guys later.
When you make this maneul jangajji,
you don't have to keep this in the refrigerator.
I just put this next to my window,
and it's all the time sitting there.
And whenever I eat this,
just take one and slice it
and serve it as a side dish.
Let me taste.
First, eight months old
maneul-jangajji, let me taste it.
Mm.
Sour and salty.
Not too much of a spicy garlic flavor.
So I think you guys can start eating eight months after.
Now, let's eat my aged garlic pickles.
This is so aged that the skin comes off very easily.
Do you hear that?
Still crispy.
More intense, all the pickled liquid is just inside.
I can't taste any spicy flavor.
This is perfectly fermented.
The longer you ferment, the better it tastes.
and also beautiful color!
Usually, we serve this with the other side dishes,
not only this, other side dishes such as kimchi, fish, beef, and
rice and soup.
Today, I gotta celebrate finishing my eight months project.
I can release this video at the right time,
the garlic season, so that you guys can make it.
Korean garlic pickles, maneul jangajji in Korean.
Enjoy my recipe.
See you next time.
Bye.
(bright music)