If your garlic turns blue or green during pickling or cooking, it is still completely safe to eat, and the color has no effect on the garlic's flavor.
This recipe was originally printed in Moscow Food Co-op's magazine, Rooted.
Ingredients
- 1 cup peeled and rinsed garlic cloves
- 6 ounces soy sauce
- 3 ounces rice vinegar
- 2 ounces honey (or sugar if you prefer)
- 2 teaspoons Korean chili powder (gochugaru)
Instructions
Place the raw peeled garlic into jar or container and set aside. In a small saucepan bring the remaining ingredients to a boil.
Once boiling, remove from heat and taste. If you would like a more acidic flavor, add vinegar. For spice, add more Korean Chili powder, and for sweetness, add a bit more honey.
If you adjust the recipe, bring the mixture back to a boil, making sure to stir until all the honey is dissolved. Pour the warm mixture over garlic. Refrigerate for up to three months. This recipe for Manul Changachi (Korean pickled garlic) is typically made with sugar. In this recipe, we used local honey instead. The end result is just as flavorful and has a huge variety of uses.
