![]() Stir until the sugar and salt are dissolved. Combine the soy sauce, water, vinegar, sugar, and salt in a large pot.Wipe off the excess water with a kitchen towel and add them to a 12 cup earthenware jar or a glass jar.Wash them under cold running water, brushing the roots with a kitchen brush.Remove the outer skin of each whole garlic, trim the roots, and cut off the stems.2 cups sugar (white, brown, or cane sugar).3 cups vinegar (white, apple, or rice distilled vinegar).Overall, making garlic pickles is not only a delicious activity but also a great way to preserve garlic and enjoy its many health benefits.Ĩ months old pickled garlic (top) and 4+ years old pickled garlic (bottom) Ingredientsįor 2 pounds garlic (about 24 medium sized whole garlic) Even after being fermented for over four years, they are still crispy and flavorful, bursting with juice when cut. What’s more, my garlic pickles have a long shelf life. To make this recipe, I use a 12-cup small earthenware jar that is the perfect size, but a glass jar can also be used. ![]() We would discuss the best ratios for ingredients like soy sauce, vinegar, water, and sugar. The juicy whole garlic pickle has a flower-like appearance and is sure to impress guests at dinner parties once it’s on the table.ĭuring the spring garlic season in Korea, my friends and I used to visit an open-air market to purchase a large box of garlic, which we would then divide amongst ourselves. Once the garlic has fermented nicely, to serve you just take out a bulb and slice it a couple of times. This is always plenty for me but if you see bubbles in your brine a few months later then you can boil it again to make sure all the impurities are gone. The process is very simple, we pickle the garlic in brine for a week and then disinfect the brine by boiling it, and then disinfect it again 2 weeks later. ![]() One of the benefits of this recipe is that you don’t need to store the pickles in the refrigerator, you can keep them at your room temperature. The resulting pickles are sweet, sour, salty, and crispy, making them the perfect side dish! The young garlic harvested during this time has a very thin outer skin that becomes chewable after being fermented for at least eight months. While some may use split and skinned garlic, my version of garlic pickles uses the whole garlic bulb, and I typically make it during the garlic harvest season of May or June. Koreans have their own unique recipes for garlic pickles, with each family having their own variation. ![]()
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