명이나물 장아찌. Myeonginamul Jangajji. Pickled Wild Garlic

명이나물 장아찌. Myeonginamul Jangajji. Pickled Wild Garlic

This is a perfect accompaniment to any dish really. The wild garlic mellows out and tastes great. I use this as a side for rice dishes. Goes great with BBQ meat. I add toasted sesame seeds to finish it off. One of my favourite Korean banchans or side dishes. 

1kg wild garlic 
200ml soy sauce
200ml sugar
400ml rice wine vinegar
400ml water

Wash leaves. 

Dry leaves well and put them neatly into a tight box or glass. The wild garlic will be stored in that container later.

Boil the water, sugar and the soy sauce. When it comes to the boil take off the heat and add your vinegar. 

Pour the liquid into the container with the wild garlic leaves without stirring it.

Leave at room temperature for 24 hours. 

After a day, strain the liquid and bring back to the boil. Allow to cool and add your garlic back in after. This process supports the preservation.

The wild garlic should be stored in the fridge for about 1 week in order to develop its full flavour.

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