Korean Pickled Garlic (Tongmaneul Jangajji)

Prepare 2 pounds of whole garlic bulbs. Peel off the loose, papery outer skins, leaving the last layer intact to hold the cloves together.

Wash the peeled garlic bulbs thoroughly under running water. Use a brush to clean any dirt from the roots.

Dry the washed garlic bulbs completely with a cloth and place them into a large fermentation jar.

In a large pot, combine water, soy sauce, and apple vinegar.

Add cane sugar and salt to the pot.

Bring the brine to a rolling boil over high heat, stirring to dissolve sugar and salt. Boil for 15 minutes.

Turn off the heat and let the brine cool down completely.

Pour the cooled brine over the garlic in the jar, ensuring they are fully submerged. Save any leftover brine in a separate jar and refrigerate.

Place fermentation weights on top of the garlic to keep them submerged. Close the lid and let it ferment in a cool, dark place for one week.

After one week of fermentation, strain the garlic, pouring the brine into a pot. Set the garlic aside.

Return the garlic to the empty jar.

Add the refrigerated leftover brine to the pot. Bring the total brine to a boil, then let it cool down completely.

Pour the cooled, re-boiled brine back over the garlic. Add weights, close the lid, and let it ferment for another two weeks.

After two more weeks, repeat the process one last time: strain the garlic, boil the brine, cool it completely, and pour it back over the garlic in the jar.

Seal the jar and store it in a cool, dark place for at least 8 months to fully mature.

After 8 months of aging, take out a garlic bulb.

Slice the pickled garlic and serve as a side dish.