Pickled spring garlic (manuel jang-ajji)

Yield: 2 Lg serving

Ingredients:

30 Whole Head/young garlic
2 c Vinegar
2 c Soy Sauce
2/3 c Sugar

Instructions:

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. ~----.