baerlauch-jangajji

Wild Garlic Jangajji (Pickled Wild Garlic)

Ingredients

200 g fresh wild garlic
200 ml water
200 ml soy sauce
150 ml mild vinegar (e.g. rice or apple cider vinegar)
100 g sugar

Instructions

Step 1 of 4:

 

Wash wild garlic thoroughly and pat dry. Remove coarse stems.

Step 2 of 4:

 

Heat water, soy sauce, vinegar, and sugar in a pot. Briefly bring to a boil until the sugar has completely dissolved.

Step 3 of 4:

 

Loosely layer wild garlic in a clean jar. Pour the hot liquid over it until everything is covered.

Step 4 of 4:

 

Seal the jar and let it cool. Let it steep in the refrigerator for at least 24 hours.

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