Korean pickled garlic (Tongmaneul jangajji:: 통마늘 장아찌)

[@bakeksulamserye]

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?

[@Maangchi]

The answer is here. www.maangchi.com/recipe/tongmaneul-jangajji

[@nassimtanha318]

We also have a very popular pickled side dish in Iran. My grandmother came from a small village from central Iran and she used to bury some of her pickled garlic container under the ground and wait 7 years and then dig them out. It is one of my favorite side dishes. I make lots of different pickles every year. And I agree that the waiting makes the life a bit more exciting. I will try making the Korean version this year.

[@Maangchi]

Very interesting!

[@Ramiz422]

7 years 😮 that's interesting. I need to see this if it's available on youtube.

[@nassimtanha318]

@@Ramiz422 one doesn't have to let it fermented for seven years. After few months one can start eating it. But usually they used to keep one of the jars for 7 years, though I'm not sure if anyone has patience or space nowadays to keep it that long. If you want to look for it, it's called Sir Torshi. P.s. I have only eaten a 7 years old sir torshi a couple of times. It becomes sweet and looses its crunchiness. It becomes almost paste like.

[@Royak]

I was just thinking of sir torshi watching this :)

[@originalpersiankitty]

I have several jars that are about 7 years old. I made them for my mom because it’s believed it turns into medicine after that long. It actually helps with her blood pressure and it tastes delicious

[@drdart6367]

Incredible patience and cuteness.

[@anwarski]

🌸 Thank you Maangchi for telling us the personal anecdote about your father loving your recipe so much that your mother called to inform how you prepared this. Food is such a beautiful way to express love and care. 🫶🏽

[@KidCorporate]

Oh man rarely will a youtube video make my mouth water...

[@erint5373]

Anybody who spends 8months making a video deserves a medal-well done! It looks delicious, I am new to fermentation but definetly want to try this! 😊

[@mijinkim9240]

와 8개월에 걸쳐 촬영하신 수고가 여기까지 전해지네요. 슬로우 푸드인 한국요리 너무 귀합니다. 어렷을적 엄마가 해주셨던 마늘장아찌가 떠오르네요. 레시피 감사해요 😊

[@andrewmarkland517]

Maangchi, I just want you to know you're amazing. Your videos are so relaxing and calming. Learning to cook your food, helped cure my depression.

[@Maangchi]

Thank you for all your lovely messages and comments! ❤ English and Korean captions are now available.영어, 한국어 자막 올렸어요!

[@Капиталина-з9р]

Здравствуйте.А на русском будут субтитры? Спасибо.

[@김가현-y8h]

따라해보고 싶네요 여기한국은 노지햇마늘이 막 나오던데 담아봐야겠네요 감사합니다

[@sarahmartin3638]

Thank you for Sharing your Ideas and recipes God bless

[@Rowrow999]

장아찌에 삼겹살 먹고싶어집니다... 한국 음식을 해외로 소개해주셔서 감사해요!

[@chicaLawana6]

That is a long drawn out process BUT as a garlic lover looks so delicious❣😋

[@jentzi23]

The pickled garlic looks beautiful. I love garlic and this is such a nice thing to learn about.

[@AMIR-nm7fo]

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

[@BigMamaTV]

I love your recipe and the story you tell behind the food. 맛잇겠다. 레시피 감사해요

[@Dareece253]

Looks amazing

[@irontitan70]

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! :)

[@Maangchi]

Great job! Congratulations!

[@KraXoom]

I love seeing how developed your channel has gotten. I think I’ve been following you for over 13 years now since I first started watching Korean entertainment. Haven’t really tuned into your channel in several years because I’m not so much a follower of Korean entertainment as I was before but seeing the increase in production but same quality in love and care for your cooking is heartwarming ❤️ so proud of you.

[@ZekeDidNothingWrong]

As someone who isn't too familiar with Korean cuisine (I can't eat spicy things, but I like learning about foreign food and Maangchi's videos are great!), it's fascinating to me how many things are fermented/pickled in some way since it's not common where I'm from! I understand it would've been the only method of preservation available in the past, but it's interesting that so many of those dishes have still stuck around in Korean culture to this day. Goes to show that it's an effective method! 🙂

[@m53goldsmith]

I am the same, cannot eat spicy foods, but I love watching Maangchi cook and some of the dishes can be made to the recipe with minimal gochujang sauce and still taste good to eat. For example, instead of chili peppers, I sometimes use chopped poblanos or even plain green peppers. And most pickles (not kimchi type, of course!) can be made to the recipe as it is.

[@senenoogami6062]

I was doing my Dishes and then I heard she said something like: " Kongnamul Janggaji ". what? 😂 Is she gonna pickle soybean sprout? Long time I watched her enjoyed cooking since I was 7 grade. Now I'm in college for 4 years. I felt like I'm her son watching his mother from abroad. ❤

[@karinberonius8799]

They look (and sound) so beautiful! It truly is the fruits of a labour of love!

[@fixyourposture282]

I know this has to have every health benefit imaginable. Thanks for sharing!

[@PacificNorthwestExtremeVideos]

Very good thank you for the information😀

[@shristinepali07]

I love you Maangchi. Been watching your videos since I was a teenager ✨✨✨

[@philosocius]

Every food lover loves garlic! And Maangchi makes it more loveable with so much of her love and patience in pickling it. Love you, Maangchi ❤

[@along5925]

Fascinating and looks delicious. And of course your dad loved you and your food... what's not to love?!? Thank you so much.

[@JumboJuneau]

I love pickled garlic. One of my favorite banchans.

[@jung9748]

마늘장아찌담그실려고요~^맛있죠~~~^^

[@michaelogden5958]

Maangchi videos are always such a pleasure!

[@eddiehoff5278]

I love it so much my mouth is watering.

[@jessicafeldheim7542]

Love you Maangchi❤

[@spatulamahn]

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!

[@Maangchi]

: )

[@spatulamahn]

@@Maangchi So what is the minimum time we should wait? I was thinking 6 months but how long do you wait?

[@Maangchi]

@@spatulamahn Wait for at least 8 months before eating it. It may taste too strong and spicy if you eat it earlier. I usually ferment it for a full year before enjoying it.

[@spatulamahn]

@@Maangchi Eight months is finally here! Going to try them this week!

[@Maangchi]

Yay! @@spatulamahn

[@jasminegold6890]

Garlic is my favorite vegetable ever!,

[@crazywolf5150]

My sister has put garlic cloves in the jar with homemade pickles and don't get me wrong, pickled garlic isn't bad, but part of the reason I love garlic so much is because of that spicy flavor. I love garlic so much I can eat the cloves raw.

[@rafamytys169]

Hi Maangchi, I love your optimistic approach to life and I always come back for inspiration to your recipes. All the best in life, greetings from Poland.

[@Maangchi]

Thank you for your nice message!

[@charleee787]

Maangchi you always make me smile, and I always learn so much from you. I’m thinking of your health and good fortune!

[@RobinMarconeCassidyRN]

My mouth is watering! 😊 Fermented garlic has to be delicious! Thank you Maangchi 💓

[@meredyddcooper5975]

Garlic was a staple ingredient in my home growing up. I am sure my family would have appreciated this pickle.

[@mozorellastick2583]

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

[@UkeOne]

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.

[@FlavorofMind]

Maangchi, you know how to make a garlic fan very happy 😂 This looks so flavorful and rich in color! Now I am super hungry 😑

[@Maangchi]

👍

[@ruchiramunjal6061]

Awesome Garlic Pickle Recipe Maangchi !!

[@WonderLady]

Sounds amazing. Thank you, my cooking queen. You’ve improved all my meals with your videos.

[@katherinemamadez5745]

Hello, Maangchi, I'm a Fan from the Philippines. Love all your Videos. God Bless you. ❤️🇵🇭

[@evamariegehrke8595]

I love your fermented recipes. Thank you for sharing Korean fermentation.

[@isaganibaria7041]

Another great recipe from Maangchi!

[@elainacasey7672]

I saw all those garlic skins and remembered the youtube channel Spicy Mustache. He dehydrated the skins of garlic and onions then made them into a powder and used as a seasoning like powdered onion or garlic for food.

[@NAYANAS_WAYYY_]

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🤍

[@87alsjth]

Yummy!! I love garlic and pickled food!

[@dannamadura2035]

Oh this is perfect!I have so much garlic I don't know what to do with it. I'm a garlic head too.

[@ImmortalLemon]

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

[@msjkramey]

I'm so sorry for your loss. I'm glad your cooking reminds you of your dad

[@flamymare2245]

Dear Maangchi, looking for a best kimchi recipe I found your channel occasionally and now cannot stop watching it! Korean cooking was very unusual for me, because my background is Ukrainian, but now I leave in Melbourne and me and my kids love Korean cuisine, and it became very popular in Australia. My son loves kimchi and now I will definitely use your recipe. You are so cheerful and beautiful, watching you is a pleasure, and your recipes are very interesting. I subscribed to your channel and now am starting a breathtaking journeys on it.

[@zunyrahansari565]

Love from India 🇮🇳

[@amyedwards7319]

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!

[@Maangchi]

So cool! 👍

[@amyedwards7319]

​@@MaangchiHi again! I need some help please 😖 I live in Oklahoma where every day has been well over 100°F for a while now and I'm having a hard time keeping my jar cool enough because my house is warmer than usual. I think I'm going to have to boil the brine again but I am worried. Do I make a little more brine to be sure there's enough? I used up all the extra brine with the previous times I boiled it and I still want it to cover the garlic. Thank you for any advice you can give me!

[@Maangchi]

@@amyedwards7319 Yes, itt's a good idea to prepare extra brine for your pickles. This way, you can ensure that the garlic remains fully submerged in the brine. Good luck!

[@Евгения-в1ю7й]

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

[@orange.j]

와... 어릴때 많이 보던 반찬!!

[@snugkibu]

This recipe is soooo cool!!! Thank you for sharing!!! ❤

[@orianaspiderowl769]

Finally a way to preserve garlic for years!!! Have anything to preserve potato? They grow or melt too soon.

[@chriswest7639]

Thankyou Aunty. It may be slow food. But it doesn't require a lot of effort. Just little bits of work every now and then.

[@fannybig9220]

is a good way to eat garlic thanks so much

[@Myname_is_dream]

This recipe similar with กระเทียมโทนดอง (pickled garlic) in Thailand but the taste might not the same. In Thailand will use a clove of garlic. I following your channel for long time and the interesting things is our country have many similar recipe (not same 100%) but I kinda enjoy to learn about it. Thank you for share a wonderful recipe to us ❤

[@annepahler8726]

Looks delicious, thank you for this tutorial.

[@juliacleveland]

So excited for this!!!!!!! Thank you Maangchi!!!!!

[@PasserEminibey]

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

[@crumbtember]

I am so curious to try this omg! Thank you!🎉❤ Also u give off the best vibes, makes me feel good watching ur channel, plus i learn a lot about cooking 😊

[@albitamorales8696]

Gracias Maestra es una receta tan deliciosa Dios le bendiga grandemente una pregunta aquí en corea esta de venta su libro de cocina número 2 me gustaría comprarlo

[@KlingonPrincess]

Looks amazing! I tried black garlic where you slow cook it for a month. I will try this next!

[@choidj]

Thank you for taking the time to make this! I had commented a long time ago on one of your videos requesting this. Looks delicious!

[@Maangchi]

Thanks for your patience!

[@ХанумзарХалилова-и4ъ]

​@@Maangchi .

[@iermanicus]

Thank you!!! I love preserving its as you say never boring and rewarding. Thanks!

[@afsanaafrinofficial7]

Such a sweet and amazing lady.... Love to watch her every videos ❤

[@vixlenz]

Wonderful recipe!! Thank you for being so thoughtful Maangchi, really looking forward to garlic season now💕🌿🦋🐦🌈🌟😽🌸🌷

[@deborahpasha9727]

This was very interesting. Thank you for the recipe and the story about your family. I do have question for you though. Can this be purchased already made in an Asian Market? The reason I ask is because I would like to try them before I make them. As I am the only person in my household who would eat them I would hate to make them and not like them. It would be a waist of perfectly good food. Thanks again for your great recipes.

[@Maangchi]

Yes, you can find it at a Korean grocery store.

[@sandrodellisanti1139]

Happy Weekend and many greetings from Brunswick in Germany 🙂

[@xx-ok3yt]

As a garlic lover, I will definitely try it and wait patiently ! Does it make a difference what kind of pot you use for this ?

[@mokshalani8414]

Hi Maangchi! Can you show us how you made your, I like to call it the "jang garden," but it's the corner with your jars of ferments, pickles, & sauces? Like, how much sunlight, around what temperatures usually, are there any other functional features like blankets to keep them warm, and what do you like to decorate this space with?

[@jessicafogel3077]

❤😢 my mom used to make this it's amazing. Thank you for sharing

[@VoiceVirtuoso]

I have a bunch of garlic that is going to go bad if I don’t use it soon, so your new recipe comes at the right time! Thanks for another amazing recipe! Maangchi to the rescue again!

[@slowboat2921]

good for you!

[@realrasher]

She used freshly harvested garlic. You may consider trying to ferment pealed cloves in honey. They make a really good base for sauces. Plus eat them when you start to feel a cold/flu coming on… it’ll stop it dead in its tracks.

[@제정은-f7j]

You can also peel them, grate them in a blender or food processor, divide them up in small glass bottles or reusable plastic containers and freeze them! A lot of Korean recipes call for minced garlic, so freezing minced garlic will make them ready to use. I do the same for ginger and lemon tea (the syrup ia drained and refrigerated, while the lemon slices are frozen and infused into soy sauce for flavoring or mixed with boiling water or sparkling water to make tea/lemonade).

[@jeffholm9292]

Thank you for this video and recipe! Today I am doing the first week drain and brine reheating. I am so excited to try these! I really love what you said about the pleasure of slow food at 8:40 . So true!

[@art_see_shan1849]

I put garlic in everything However I’ve never had it pickled 😊 Your a gem 💎

[@apxllx]

Looks amazing! I'll definitely have to make some next year :)

[@25cloud]

Oh thank you for sharing this! I’m excited to try this! ❤

[@bobfarley4102]

You just blew my mind!

[@serenewithGod]

Wow! The garlic you made before was pickled for four years? That's incredible! Can this garlic be pickled for up to 10 yrs?

[@dasiajb]

I remember seeing a video of a woman who pickled something for like 13 years!

[@TeamTethers]

My family has garlic that's been pickling for 30 years! Ate some a few months ago, sooooooooo delicious

[@dasiajb]

@@TeamTethers 30 years is crazy!!! I know the flavor is bomb😩

[@chriswest7639]

Pickles can go forever, some Chinese Pickles go on for a life time

[@serenewithGod]

@@dasiajb wooow seriously? God I wish I could try it, the flavor must be intensely good

[@valeriev877]

Hello Maangchi. Appreciate your sharing as always. A little lack in understanding. I could have missed out the mentioning of the number of times needed to repeat the process of disinfecting. Video shown is done every week for 2 weeks. Is that the number of times needed to disinfect before leaving it to ferment for good? Can I used a glass container?Thank you.

[@제정은-f7j]

Her website says you just need to boil it three times in total. And you can use glass containers, but make sure to use heatproof glass.

[@fabiolaelizabethgonzalezoc2417]

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!

[@박진배-h1y]

한국에서 영상 잘 보고 있습니다 🎉

[@IsidroJoe]

great job on planning this recipe video out! thank you!

[@foodiekr3820]

wowwwwww 😊😊😊😊😊 delicious 😋😋😋😋😋 thanks for sharing 👍👍

[@Suedetussy]

This is the recipe i‘ve always needed. ❤

[@vijayalakshmiakundi4235]

MANAG hi I like your recipes and the way of your cooking very much

[@rifanizabongat8723]

Been waiting for this. Thank you maangchi ❤️

[@sarab811]

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

[@vickihandel3620]

Beautiful recipe Ty for sharing

[@evaregina9261]

I love you maangchi and all your food

[@Maangchi]

Thank you very much! I love you, too!

[@shalariswindfang9143]

Could this be done in a glass container? I have easier access to that over the earthenware jar you're using to make this side dish.

[@Maangchi]

Yes, you can use a glass jar.

[@t0xicichig0]

It's like garlic in adobo. I love those. I specifically put more garlic in adobo because I love the taste❤

[@karenmiller6088]

Looks amazing 😍

[@tobykwon8674]

I met her today in LA ktown (Sinjeon tukboki). She is amazing! Very kind! Nothing but very lovely! Thank you so much today! I took a photo with her and asked her for her signature! Thank you again! Safe travel! ( I posted your signature on Sinjeon Tukboki wall) ❤❤ 감사합니다!

[@Maangchi]

👍