It's super simple garlic that doesn't ripen and is made quickly,
The garlic was slightly baked in an air fryer without being fermented in salt water and made garlic pickles, which saved time and became crunchy and delicious garlic pickles.
6 serving
Within 30 minutes
밥순이네
Ingredients
  • Garlic
    500g
  • a garlic stem
    1kg
  • Soy sauce
    1cup
  • brewed vinegar
    1.5cup
  • Starch syrup
    1cup
  • Water
    2cup
  • leek
    2ea
  • leek
    30g
  • dried red pepper
    3ea
  • Sea tangle
    20g
Video
Cooking Steps
STEP 1/4
Wash the whole garlic thoroughly, cut the ends, and cut the garlic stems into 2cm long pieces.
(When choosing garlic stems, prepare soft and sleek ones.)
STEP 2/4
Turn whole garlic into air fryer at 150 degrees for 5 minutes. Stir through it so that it can be cooked evenly in the middle.
(You don't have to let the spicy taste fade to a certain extent.)
STEP 3/4
Add soy sauce, seasoned vinegar, sugar, green onion root, green onion, dried red pepper, water, and starch syrup, boil it over high heat, reduce the heat to low for 30 to 40 minutes, and then add kelp at the end, boil it slightly, and take it out.
Open the lid of the boiled sauce and cool it down.
STEP 4/4
Mix garlic and garlic stems in a disinfected glass bottle, pour the cooled soy sauce, boil it twice every two to three days, and pour it.
Garlic pickles are soaked in salt water for about a month to reduce the spicy and arin taste, and they are baked slightly in an air fryer to make pickles, so they can be eaten in a week without time to soak in salt water.
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