Korean pickled garlic (Tongmaneul jangajji:: 통마늘 장아찌)

I’m cooling the brine to put over garlic in onggi for the long 7 month+ sleep! 😅

Oh my goodness we have such a similar pickle in iran!! We wait 7 years to eat them because that's how they will be the most delicious! :-) except we don't use a brine we use vinegar, if you use date vinegar you get the same beautiful colour, but usually if we wait 7 years the colour will become that brown naturally. Oh my goodness the flavour after 7 years is unbelievably sweet and soft, so so delicious

you're so cute ^ _ ^ I love your videos.

Im so excited to try this!

Is it alright to put the Jar of pickled garlic in room temperature? I dont have a garage (Where its cold) to put this in, I wonder if fridge is better?

Do you have to keep boiling the brine every few weeks?

I just realized that this is the “black garlic” from that bobs burgers episode

the inside of the fermented garlic kind of reminds me of the look of lotus seed pods, both beautiful! cant wait to try and make this

I took peak at garlic in onggi and it’s supposed to wait now for many more months but I noticed a little bit of foam (tiny bit) on liquid at top covering the garlic. Is that ok or do I have to boil liquid to sterilize again??? Thank you and appreciate your videos!

Can glass jars be used instead of the clay pot? If so, half gallon sized, or full gallon size?

Dear Maangchi, please send me some ! It looks so yummy and I have so little patience! hahaha Have to try and get an onggji!

Love this! If you don’t have a pot like this, what can I use please?

How would you suggest I make this with individual garlic cloves in a glass mason jar?

Why do you boil the brine? Its fermentation process. By boiling it meanwhile it just stops it for a while.

We have had ours fermenting now for 5 weeks! We are wanting to steal a taste so much but are going to wait so it can age!

I want to put those slices of the whole pickled garlic head between caps of big mushrooms and eat it like a sandwich.

Do you have to do the disinfection every week? When do you stop?

Making this today. March 2024 will be the try-it date.

Love you Maangchi❤

I too am a huge fan of garlic, as I use it in many of my own dishes. This pickled garlic looks so delicious; however, I don't know if I would want to devote 8 or 9 months of pickling before I get that chance to finally taste it. I'll just have to find it somewhere, buy it and enjoy it now! Thanks for sharing the recipe.

I was just introduced to your channel and this is the first of your recipes I'm trying 😁 Right now the garlic is in the jar and the brine is cooling off and I'm very excited about it because I love fermented foods. February of next year we'll give one a try and I can't wait! Thanks for the recipe!

Anyong Haseyo. Good day Maangchi. I am from Philippines. My name is Rosario and I am one of your follower because I love Korean food because of its freshness and very good for health. I learned a lot from you in terms of preparing foods. I always watch your vloggs and I appreciate everything. Your instructions and procedure are easy to follow. Thank you for your recepies. I wish you could help me to have some of the Korean spices because it's too expensive here in Philippines that I can not afford to buy. Please help me. God Bless you and your family.

Hello, I'm from Guatemala 🇬🇹, the Korean food recipes that you share with us are delicious, thank you for your way of being. Please put a translation in Spanish, some of your videos recently have no translation. Thank you god bless you!

Unreasonable cuteness aside. This looks like a fantastic way to preserve garlic and I will 100% be trying this and experimenting with it. Thank you ma’am

Maangchi, can you make a video of making black garlic?

Thank you for the wonderful recipe. My question for you is....Can I make this recipe with fresh peeled garlic cloves only? (The skins on my home grown garlic heads is not good and can not be used)

I love it so much my mouth is watering.

thank you for resepy GBU

thank you

Very good thank you for the information😀

Thank you for Sharing your Ideas and recipes God bless

🌹❤️👑🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦👑❤️🌹

I just have a question, Do you have to boil and re boil the brime every week during 8 month ? or is it just the first 2 weeks that you re boil the brime and you just leave it alone for 8 months ?

Can you use Coco Aminos as a replacement for Soy Sauce? Also instead of using sugar, can I use stevia, allulose or monk fruit sweetner? Im planning to make a low-carb/sugar version of this.

I used Aloha soy sauce. It didn't make any bubbles after the 1st week. I'll see how it tastes at Thanksgiving. What brand of soy sauce do you use?

please also make the other type of pickled garlic, i don't know how it's made. it's got clear liquid in it and the garlic is still in its natural color. i love it so much and when you bite on it, it's just like potato. i want to make it at home.

Hi Maangchi ❣️Every two weeks you disinfect?

Спасибо за перевод на русском языке❤️🌹

❤👍👍

Какая же Вы очаровашка и умница! Учусь у Вас ! Россия ,Сибирь!

Your recepies are awesome.. I tried kimchi with our local ingredients because I live in India and some of the ingredients are not available here but it tasted good but I am not sure of what the original kimchi tastes like and some days before I bought a Korean kimchi noodles and that kimchi masala tastes exactly like the kimchi I made....so I take my first attempt as a success🥳 today I made this tongmaneul jangajji and its brine tasted really good and I can't wait to taste garlic pickle....waiting😍I hope you make much more beautiful videos like this keep going🤍

WOAAAH!!! HURRAY!!!! Eight months have finally passed and today I took one of the garlic head to try.
It's crunchy, juicy, fresh and super flavoring at the same time.
Really worth all the waiting!
Thank you so much Maangchi! :)

Pickled onions please

@Maangchi pickled onions please

Looks amazing

THANK YOU. I ENJOYED AND LEARNED FROM YOUR VIDEO. WILL DO IT

Awesome recipe. Where can you find a pot to pickle the garlic? The clay looking ones?

Maangchi question after 2 times disinfecting the garlic thats the time i will leave them for 8 months? Or i will continue the process? I week disinfect then 2 weeks again then repeat? What if my country is super hot is it safe still to put the jar outside? Specially now it is summer?