How to make pickled garlic with vinegar and soy sauce
It is one of the four major vegetables in Korea, and it is a ingredient that does not fall into seasonings!! It's garlic with a pungent taste and scent. Today, I will tell you how to make pickled garlic and the ratio of soy sauce and vinegar in detail. If you make a container of pickled garlic now, it will be full all year round. It was planted in October and June is the harvest season, so it's in season now. Let's start making pickled garlic. I'll tell you the ratio of pickled garlic soy sauce and vinegar. It's not hard at all. You just need to wait to enjoy it.
5 serving
Within 60 minutes
텐션응미
Ingredients
  • Garlic
    50ea
  • Bottled water
    2cup
  • Vinegar
    1cup
  • Salt
    1spoon
  • Bottled water
    4cup
  • Sugar
    2cup
  • Vinegar
    2cup
  • Soy sauce
    1/2cup
  • Salt
    1spoon
Cooking Steps
STEP 1/10
Cut the garlic using scissors, leaving about 1 centimeter of the stem.
STEP 2/10
Cut off the earthy roots and peel them. The skin should be covered so that no kernel can be seen. Thinly peel off one or two layers.
STEP 3/10
Rinse lightly under running water and drain from basket. Can I use a kitchen towel to wipe it off?
STEP 4/10
First time pickled garlic. Soaked water!!
Mineral water: vinegar + salt
2: 1 + 1 spoonful of salt
Instead of boiling it separately, mix it like this and melt the salt.
STEP 5/10
Pour it with whole garlic and leave it for a week.
STEP 6/10
The first day was transparent, but you see the color changed a week later, right?
Don't throw away vinegar water, but we will use it to make the second whole garlic pickle. If you don't want to use it, you can throw it away and create a new one.
STEP 7/10
4 cups of water, 2 cups of sugar, 2 cups of vinegar, half a cup of soy sauce, salt
STEP 8/10
You can put it in according to the amount, taste it, and add more flavors. Instead of making it dark, I reduced the amount of soy sauce and added salt for the lack of liver.
STEP 9/10
This time, I'm going to make you a bubble wrap. When it starts to boil, cool it down and pour it in.
STEP 10/10
The last garlic pickle I made last year!! It's really pretty because it's light and not dark, right??
However, it can turn green in the sun, so keep it in the shade. Another important thing is once a week, three times a week!! Pour the pickled water out, boil it, cool it down, and pour it again!! That way, you can taste the pickled garlic that doesn't change all year round. Now keep the whole garlic pickles in the refrigerator after a month.
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