How to make garlic pickles and eat them for a year
You all know that eating garlic every day is good for preventing various adult diseases, right? I'll tell you how to make delicious garlic eels
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Within 0 minutes
헤이맨
Ingredients
  • Garlic
  • Vinegar
    3.6L
  • Water
    3.6L
  • Soy sauce
    1.8L
  • Water
    0.8L
  • Soju
    0.5L
  • Cheongju
    0.5L
  • Vinegar
    1.8L
  • Sugar
    0.5L
  • plum extract
    1.3L
  • a thick salt
    1cup
Cooking Steps
STEP 1/11
Fresh garlic has a thin inner skin, so it's easy to even use
But I don't recommend saving it for a long time.
If you want to save garlic for a long time, buy garlic for storage
Garlic for pickles is too watery to break easily.
STEP 2/11
Round! It's really pretty, right? ^^
This garlic is perfect for making whole garlic pickles.
I'm going to soak the garlic in a whole, so cut off most of the roots and peel off one or two of the outer skin
If it comes off neatly, you can just do it, but if not, you can wash it in water and dry it well and soak it in pickles.
Garlic is a spicy ingredient, so you have to take out the spicy first
STEP 3/11
Mix vinegar and water 1:1 and pour until garlic is soaked~
You have to take out the Arin flavor for a week to 10 days so that you can taste the pickles of garlic that are not spicy. ^^
STEP 4/11
I used a vacuum jar to leave it for a total of 10 days I think the spicy taste is gone a lot. ^^
STEP 5/11
Please pour out the fermented water You can make a daimjang.
If you put soy sauce, vinegar, water, and sugar in 1:1:1 ratio, people who make pickled vegetables for the first time won't fail
STEP 6/11
I cooked the dalimjang according to the amount of dalimjang on top.
I finished boiling the plum extract and mixed it at the end
STEP 7/11
When it boils, remove the foam
After cooling it down, pour it into a container of garlic
STEP 8/11
You all know that pickled vegetables should not be exposed to air, right? If there is a pressing stone, press it to avoid contact with the air
I used a vacuum jar to shut off the air.
STEP 9/11
If you leave it like this and boil it one more time and pour it twice after about three days, it will become a delicious garlic pickle even if you leave it for a year.
STEP 10/11
If you use a vacuum jar like me, it doesn't matter if you keep it as it is without boiling it again ^^
STEP 11/11
This is the pickled garlic that I made last year
It's still crunchy It's so delicious..
I think you can eat garlic pickles after a month ^^
Eating garlic every day is also good for preventing various adult diseases.
Make garlic pickles with fresh garlic and take care of your health while eating them all year round
If the garlic is small, make a dalimjang just enough to cover the garlic
Cooking review
3.00
score
  • 670*****
    score
    First of all, I trimmed it and put it in vinegar.. I'm going to put soju and soju in a week and follow the recipe.. I only have a little plum extract at home, so I only use sugar.. . I don't know the taste yet, but thank you for the good information..
    2015-05-31 23:30
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