Crispy and Delicious Pickled Garlic
Crispy and Delicious Pickled Garlic
A clean and flavorful pickled garlic that perfectly complements meat dishes like pork belly and ribs.
Try making your own pickled garlic that will make your meals more satisfying, especially when you don’t have much of an appetite! Initially, I was surprised by the greenish hue, but soon fell in love with its taste. With a perfect golden ratio that’s neither too salty nor too sweet, you won’t be able to stop after just one bite. Start making this delicious pickled garlic now, easy to prepare at home and enjoy for a long time!
Ingredients- 600g fresh garlic
- 1.5 cups sugar
- 1.5 cups water
- 1.5 cups vinegar
- 1 cup soy sauce for soup (guk-ganjang)
- 0.5 cup soju
Cooking Instructions
Step 1
Wash the fresh garlic thoroughly under running water. Peel off the outer skin and trim the tough root end with a knife for a clean finish.
Step 2
Time to make the delicious brine, the heart of pickled garlic! In a pot, combine 1.5 cups water, 1.5 cups sugar, 1.5 cups vinegar, and 1 cup soy sauce for soup (guk-ganjang). Stir well. This ratio is crucial for achieving the crispiness and deep flavor of the garlic.
Step 3
For proper fermentation, the garlic must be fully submerged in the brine. Select a container of appropriate size for your garlic, and think about what you’ll use to press the garlic down into the brine (e.g., a heavy plate, a press lid).
Step 4
Pour the prepared brine into a pot and bring to a simmer over medium heat. Once boiling, stir until the sugar is completely dissolved. Immediately after turning off the heat, add 0.5 cup of soju. Soju helps to remove any unwanted odors and adds depth to the flavor. Pour this hot brine over the prepared garlic.
Step 5
After pouring the brine, use your chosen plate or press lid to firmly push down the garlic, ensuring it’s all submerged. Once the steam from the hot brine has subsided slightly, cover with a lid and let it ferment in a cool place for 2 days.
Step 6
After two days, carefully remove only the garlic. Pour the remaining brine back into the pot and bring it to a boil again. Skim off any foam that rises to the surface during boiling. Once the brine is hot again, pour it back over the drained garlic. Repeat this process of draining the garlic and re-boiling the brine one more time, two days later. This means you’ll boil the brine twice in total.
Step 7
After pouring the brine for the third time, store the pickled garlic in the refrigerator. Refrigeration helps maintain its crisp texture. It’s best enjoyed after about a month of aging. While it can be stored at room temperature, refrigeration is recommended to keep it crispy for longer.
Step 8
If you make pickled garlic with less-than-fresh garlic, it might turn greenish due to the reaction with the brine’s acidity. Some suggest adding the vinegar later, after boiling the brine, can help prevent discoloration. However, once the garlic has turned green, it won’t revert to its original color no matter how long you wait. So, the best way to ensure a good color is to use fresh, high-quality garlic from the start.
Step 9
With time, your pickled garlic will develop a deeper flavor. This photo shows garlic that has aged for about two months. While the color has deepened, the taste is wonderfully crisp and delicious! Don’t throw away any leftover brine – it’s an excellent all-purpose seasoning that can be used in various other dishes.
