Garlic Jangajji (Korean pickled garlic)

Carefully trim the bottom of the garlic cloves and slice them thinly into even pieces.

The tougher parts of the vegetable should be separated and used for stir-fries, while only the more tender parts are prepared for pickling.

Cut three green chili peppers once each to release their spicy flavor.

To make the pickling sauce, mix soy sauce (2 parts), sugar (1 part), vinegar (1 part), and water (1 part). No cooking is required.

Add garlic cloves and chili peppers to the container, then pour in the sauce. Be careful not to overfill the container, as the garlic cloves will release moisture.

After allowing it to age at room temperature for one day, store it in the refrigerator and consume it starting from 7 to 10 days later.