Manul changachikorean pickled garlicis crunchy, salty, and a little bit spicy, as well as slightly addictive. It's not the flashiest banchan (side dish), but it's almost universally loved among koreans. You can also slice the cloves into thin discs and use them as a way to flavor rice and noodle dishes. The general rule when making manul changachi is that you need 3 parts soy sauce to 1 part vinegar and 1 part sugar. You calculate this by pouring out and measuring the water you added to cover all of the garlic cloves and using the same amount of soy sauce. The ingredient list here uses 1 cup soy sauce.
