Korean Pickled Garlic

Ingredients

  • 25 garlic whole garlic bulbs, (large) paper removed
  • 1 and 1/2 cups of cider vinegar
  • 2 cups of soy sauce
  • 1 cup of sugar
 This is a dish that is served along side other Korean preparations, particularly grilled dishes. The garlic gains an fascinating pickled flavor. Be pre warned once prepared it will take about a month before the garlic is ready to eat.

  • Peel off the outer layers of the garlic, taking care to keep the bulbs intact.
  • Take a large heatproof jar with and airtight lid (Ball canning jars work well) make sure the jar is large enough. It should be able to hold 5 pints of liquid.
  • Pour 3 cups of water and the 1 and 1/2cups of cider vinegar into the jar.
  • Add  the garlic bulbs and let set at room temperature for 3 days.
  • Drain off the vinegar solution from the jar, leaving the garlic in place.
  • Heat 1 and 1/2 cups of water in a pan and add the soy sauce and sugar. Simmer for 5 minutes.
  • Pour the liquid over the garlic in the jar.
  • Cover the jar immediately, closing it tightly, and store in a cool dark place for 1 month before eating.

 

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