Preparation Ingredients for 30 pieces of whole bulb of garlic
Standard measuring : (1Ts) =15ml, (1s) = 10ml, (0.5s) = 5ml, (1cup) = 200ml
Main Ingredients :
(30p) whole bulb of garlic
Seasoning :
5 cups of soy sauce, (2cup) cider, (1cup) soju (Korean whisky), (3/4cup) vinegar, (3/4cup) sugar
Salt liguid : 8 cups of water, (1cup) coarse salt
Jang a jji is aged with aoy sauce to eat for a long time.
It is simlir to pickle in Western.
It is time to make pciked onion and garlic on May and June.
Garlic is very helpful to prevent cancer.
It can go with any type of meat, particularly Korean BBQ, roast beef or pork.
The end result is very refreshing and removeing the oily^^.
1. First peel the garlic after get rid of roots and stem of garlic and peel
[Please make it with dried hands to prevent slip.]
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2. Pour tending (30p) whole bulb garlic in the airtight jar of 3 liter,
Add salt liguid with 8 cups of water and coarse salt and ferment it for 7 days.
keep it in a cool area.
[please keep in refrigerator when occured bubble.]
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3. Get rid of salt liquid after 1 week,
Pour and mix 5 cups of soy sauce, (2cups) cider, (1cup) soju,
(3/4cup) vinegar and (3/4cup) sugar/
It is going to ferment for 2 days and keep it in a cool area.
[If you add more vinegar and sugar, it will be more sweer and sauce.]
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4. pour soy sauce only in a pot and boil again and cool down.
pour it to tending garlic.
and repeat again as well and ferment for 1 month.
Be careful when boiling the sauce, as it may overflow.
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Tada.. Namool's picked garlic for 30 people..^^
[you can eat after disappearing chilly and turned soy sauce color in garlic.]
[cut the garlic in half, it is ripe soonest.]
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