How to make pickled garlic without any rust. Kim Jin-ok's dish i
Kim Jin-ok's food is good. Go to the blog. https://hls3790.tistory.com/1677 A lot of new garlic comes out these days Usually, from the end of May to the beginning of July, when the new garlic comes out. If you put a whole jar of fresh garlic pickles in it, it's good to leave it for a year and eat it!!! But what you need to be careful of when making garlic pickles is that garlic pickles tend to have greenish stools The reason for rust is because of the temperature and light To prevent rust, don't store garlic in the refrigerator, but store it at room temperature. Make pickled vegetables When you make pickles, keep them in a cool and shady placeIt is recommended to block the sunlight by wearing a black plastic bag. Ingredients: 38 whole garlics. 1st pickle (vinegar 1700ml).1700ml water). 2nd soy sauce water (first pickle 2100ml).200ml of thick salt.900ml of sugar.500ml of soy sauce) ***Adjust soy sauce water according to your preference. ***Adjust the amount of vinegar and soy sauce water according to the size of the glass bottle depending on the garlic #Garlic pickle #Garlic pickle recipe #All garlic pickle #Making garlic pickle
6 serving
Within 999 minutes
김진옥요리가좋다
Ingredients
  • Garlic
    38ea
  • Vinegar
    1700ml
  • Water
    1700ml
  • a thick salt
    200ml
  • Sugar
    900ml
  • Soy sauce
    500ml
Video
Cooking Steps
STEP 1/5
I bought 50 pieces of garlic My glass bottle only has 38 garlic in it So it's a recipe for 38 recipes. After purchasing whole garlic, put a newspaper on it and store it in a place with good ventilation for about a day Remove the outer skin after leaving a layerRemove the roots Cut the garlic stem with scissors
STEP 2/5
Wash the prepared garlic once and put it on a sieve and dry it.
STEP 3/5
Put dry garlic in a hot sterilized glass bottle Add vinegar and water in a 1:1 ratio. I put 1700ml of apple vinegar and 1700ml of water. Please seal it Cover it with black plastic so that it doesn't turn green and let it ripen first for a week in a cool and shady place. If you let it ripen in vinegar water for a week, it removes the ARIN taste of garlic For me, it's not saved garlic, but fresh garlic I enjoy eating raw garlic It's good to make pickled vegetables in soy sauce without removing the taste of Arin in vinegar Depending on your preference, the process of aging in the primary vinegar water can be omitted!!! => If it's stored garlic~ If you don't like the arin taste of garlic, make sure to soak it in vinegar water!!
STEP 4/5
Pour vinegar water that has been fermented for a week separately. I don't use all the vinegar water Measure only 2,100ml and pour it into a pot. (Use the rest of the vinegar water to clean the bathroom or sink) 200ml of thick salt.900ml of sugar.Add 500ml of soy sauce Bring to a boil over high heat, stirring with a spatula, and bring to a boil for 1 minute. Boil it for a minute and turn off the heat Let the soy sauce cool completely. When the soy sauce water is completely cooled, pour it into the garlic. => Keep garlic sealed in a cool place while boiling soy sauce water => Boil soy sauce water and taste it to suit your taste.Adjust the vinegar and sugar
STEP 5/5
After pouring the soy sauce~ After sealing it, store it in a cool and shady place for about a week, pour only soy sauce water separately, boil it, and cool it completely. If you want to keep it for a long time, ripen it at room temperature for about a month and store it in the refrigerator. You need to ripen 2~3 pickles to make it taste good!!
=> Adjust soy sauce water according to your preference~ => Adjust the amount of vinegar and soy sauce water according to the size of the glass bottle according to the size of the garlic
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