Making Pickled Garlic for a Year
There are many ways to make pickled garlic. I put it in salted water every year This year, I made it fermented in vinegar water. I haven't tried it yet, but it's a recipe that many people succeeded in I'm not worried.~ I cut the pickles that aren't cooked yet
6 serving
Within 999 minutes
가시코스모스
Ingredients
  • Garlic
    50ea
  • Vinegar
    500ml
  • Sugar
    500ml
  • Soy sauce
    500ml
  • Water
    1000ml
Cooking Steps
STEP 1/9
I'll buy half of the garlic for pickling
I'm going to put it in a container.
Cut off the air hole, peel off the outer shell, and trim the roots with a knife.
STEP 2/9
Put the garlic in a generous container
Mix water and vinegar in a 2:1 ratio
It will be fermented for a week.
* Shake the whole garlic every other day even if it is not submerged so that the vinegar water can be cut.
STEP 3/9
After a week, pour vinegar water into a large pot
Add sugar and soy sauce to the water and boil it.
STEP 4/9
Transfer the fermented garlic to a hot sterilized glass bottle.
STEP 5/9
Mix 500ml of sugar and melt it
STEP 6/9
Add 500ml of soy sauce and boil.
STEP 7/9
When you boil soy sauce water, if you take out one laver
Pour it right into the container.
STEP 8/9
I think the bottle size is a bit small
After a while, the garlic will be soaked.
If you're nervous, you can flip it over a few days later.
STEP 9/9
Leave it at room temperature and boil the soy sauce water for a week, cool it down, and pour it
I leave it at room temperature.
*You can repeat it 1 or 2 times, or if you like the pungent taste, you can eat it 10 days later.
When you pour all the soy sauce water, if you think there is not enough water, boil it right away and add it.
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