Korean Pickled Garlic

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Sastojci

• white vinegar

  1 c

• bottled water

  1 c

• non-iodized salt

  1 tbsp

• peeled garlic cloves

  1 lb

• soy sauce

  1 c

• sugar

  ½ cup sugar

• water

  0.7 c

• rice vinegar

  0.3 c

Upute

1. 1

   Make the vinegar brine: In a medium bowl, stir together the white vinegar, water, and salt until the salt is dissolved.

   1 cwhite vinegar0.7 cwater1 tbspnon-iodized salt
2. 2

   Place garlic in a large pickling jar, then pour in the vinegar brine; it should fully cover the garlic cloves. Let stand at room temperature for 7-10 days or longer without exposure to sunlight.

   1 cwhite vinegar1 lbpeeled garlic cloves
3. 3

   After 7-10 days, drain the vinegar brine from the jar.

   1 cwhite vinegar
4. 4

   Make the soy brine: In a medium pot combine the soy sauce, sugar, and water and bring to a boil over medium-low heat. Simmer for 5 minutes. Pour in the rice vinegar and turn the heat off. Let cool to room temperature.

   1 csoy sauce½ cup sugarsugar0.7 cwater0.3 crice vinegar1 cwhite vinegar
5. 5

   Pour the soy brine over the garlic cloves, making sure they are fully covered. Cover the jar tightly with a lid and let stand at room temperature for 2-3 weeks, or until the garlic matures, without exposure to sunlight.

   1 lbpeeled garlic cloves
6. 6

   Enjoy!