How to make peeled garlic pickles Make salted garlic pickles Mak
- I've been using it for 4 years now. Without failure Alto is how to make garlic pickles by Lim Sung-geun, the head of the cooking function. - Since the garlic isn't in good condition overall this year after all Even if I dry it on the veranda for about 4-5 days, there's a limit. And experience shows that sunlight doesn't cause rust. I left it in front of the sun before, but it didn't appear at all. However, I think it's the difference in temperature and moisture that contains garlic itself. For a consumer like us, it's a random game... But even if garlic gets rusty, if you use soy sauce garlic pickles Because the soy sauce is colored, this green stain gradually becomes lighter. Let's take a look.
6 serving
Within 999 minutes
홀라Hola
Ingredients
  • Garlic
  • Sprite
    600ml
  • Vinegar
    600ml
  • Water
    600ml
  • thick soy sauce
    200ml
  • Flower salt
    200ml
  • Sugar
    600ml
Video
Cooking Steps
STEP 1/17
Remove stems, separate and dry.
STEP 2/17
Remove the garlic skin.
STEP 3/17
Wash it clean.
STEP 4/17
Drain on a strainer tray and dry.
STEP 5/17
Remove any excess water with a kitchen towel.
STEP 6/17
We sterilize the bottles.
Because the bottle is so big, it's dry after putting in the water boiled in the electric pot and throwing it away.
Make sure to remove the remaining moisture after the time has passed.
STEP 7/17
Put garlic in a sterilized glass bottle.
STEP 8/17
Add vinegar water.
(Vinegar: 600ml of water, 600ml of cider, 600ml of vinegar)
Cover and let soak for 5 days.
(Do it when you see the situation.)
STEP 9/17
After five days,
Add pickles (200ml of soy sauce, 200ml of flower salt, 600ml of sugar).
Cover and store.
STEP 10/17
After 15 days, separate the pickles and garlic.
STEP 11/17
Remove the foam from the pickles.
STEP 12/17
Close the lid and bring the pickles to a boil.
Turn on the pan.
STEP 13/17
Wipe the water off the lid in the middle.
STEP 14/17
Remove intermediate foam as well.
STEP 15/17
Allow the boiled pickles to cool completely.
STEP 16/17
Pour the pickles into the bottle.
STEP 17/17
Cover, leave at room temperature for 1-2 days, and store in refrigerator.
Usually, when you choose garlic for pickles, the outer skin dries up, Avoid refrigerated garlic and use dried garlic stored at room temperature. And sometimes the garlic turns green during ripening (greening), If the garlic stored at low temperature comes out at room temperature, it will be discolored due to temperature changes. So to prevent this rust, buy garlic and dry it at room temperature for 3-4 days. It is said that if the garlic stored at low temperature comes out at room temperature, it will be discolored due to temperature changes.
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