Korean Pickled Garlic (Tongmaneul Jangajji)

Steps

1. 1
   Select fresh garlic harvested in May or June, gently peel away the outer thin papery skin while retaining enough layers to keep the garlic shape intact, and ensure the cloves remain whole.
2. 2
   Wash the prepared garlic thoroughly and drain completely, then prepare a clean glass jar.
3. 3
   Make the pickling brine: combine water, Korean dark soy sauce, apple vinegar, organic sugar, and salt in a large pot. Stir until the sugar dissolves completely, then bring to a boil and let it bubble for about 15 minutes. Cool the brine completely before use.
4. 4
   Pour the cooled brine over the garlic in the jar, making sure all the cloves are fully submerged. Use a glass weight or pickling press to keep the garlic submerged under the liquid.
5. 5
   Cover the jar and store it in a cool place. Every week, boil the extra pickling liquid (stored in the refrigerator) to sterilize it, let it cool, and pour it back into the jar. Repeat this process for about 2 weeks.
6. 6
   Let the garlic ferment and mature for at least 8 months. Over time, the garlic will darken in color (from white to brown to nearly black), the sharp spicy flavor will mellow out, and the taste will become deeper and more complex.
7. 7
   Once fully fermented, the pickled garlic can be removed from the jar and eaten as needed without refrigeration. Slice and serve as a side dish alongside rice, soup, and other dishes.