*  Exported from  MasterCook  *
 
                  PICKLED SPRING GARLIC (MANUEL JANG-AJJI)
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Asian                            Korean
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   30                    Whole Head/young garlic
    2       c            Vinegar
    2       c            Soy Sauce
      2/3   c            Sugar
 
   1. Select young garlic heads with no sprouts. Remove
   roots and stems, wash, and peel off the outside skin.
   Place in bowl or jar and pour in the vinegar. Allow to
   stand for 4 or 5 days,, turning the heads occasionally.
   2. When the garlic has lost its harsh taste, drain off
   the vinegar. 3. Boil the soy sauce with the sugar for
   a few minutes, and let cool. Pour the cooled soy sauce
   over the garlic, seal the jar and let it sit for at
   least 2 months. 4. To serve, slice across the heads.
   Notes:
   1. Pickled garlic can be made only in early spring
   when soft, young heads are available.
   2. It is very important to let the boiled soy sauce
   cool before combining with the garlic. Cooling
   prevents the garlic from going bad. 3. Garlic prepared
   this way loses all of its characteristic strong odor.
   
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