pickled Korean garlic
Ingredients for pickled Korean garlic:
- 3 peeled garlic heads
- Water as needed
- 1/2 1 cup white vinegar
- 1 cup soy sauce
- 1 tablespoon of sugar
The method of pickling Korean garlic:
- Remove the top of the garlic kernels, then wash the garlic thoroughly with water.
- Dry the garlic kernels thoroughly and then put them in a clean jar.
- Put in a large urinal both: a glass of water, and a glass of white vinegar and stir them together.
- Pour the water-vinegar mixture over the garlic kernels inside the jar, then close the jar well.
- Leave the garlic soaked in the water-vinegar mixture in the jar inside the refrigerator for a week to let the garlic smell go away.
- Remove the jar of garlic from the refrigerator after a week has passed and drain it in a colander from the water-vinegar mixture.
- Take the amount of half a glass of the water-vinegar mixture and set aside, then return the garlic kernels after filtering back into the jar and set aside.
- Put in a large saucepan all of: a glass of water, soy sauce, half the remaining glass of white vinegar, sugar, half a glass of water-vinegar mixture and stir the ingredients together.
- Put the saucepan on the fire until the mixture boils, then turn down the heat and leave the mixture for 10 minutes, then remove it from the heat until it cools, then pour it over the garlic kernels in the jar.
- Close the jar well, leave for two to three weeks, and then serve the pickled garlic next to the food.