500-clove Korean pickled garlic
Serves 1
Directions
- 1Put the garlic into a glass jar.
- 2Put the garlic into a glass jar.
- 3Put the garlic into a glass jar.
- 4Add equal parts water, white vinegar, and some salt to the jar.
- 5Add equal parts water, white vinegar, and some salt to the jar.
- 6Add equal parts water, white vinegar, and some salt to the jar.
- 7Seal the jar and let it sit for one week.
- 8Seal the jar and let it sit for one week.
- 9Seal the jar and let it sit for one week.
- 10Drain the cloves and make the second brine.
- 11Drain the cloves and make the second brine.
- 12Drain the cloves and make the second brine.
- 13Simmer the soy sauce, water, sugar and rice vinegar together.
- 14Simmer the soy sauce, water, sugar and rice vinegar together.
- 15Simmer the soy sauce, water, sugar and rice vinegar together.
- 16Let the brine cool to room temperature before covering your cloves and let it sit in the dark alone for 2–3 weeks.
- 17Let the brine cool to room temperature before covering your cloves and let it sit in the dark alone for 2–3 weeks.
- 18Let the brine cool to room temperature before covering your cloves and let it sit in the dark alone for 2–3 weeks.
Ingredients
- garlic
- garlic
- garlic
- water
- water
- water
- white vinegar
- white vinegar
- white vinegar
- salt
- salt
- salt
- soy sauce
- soy sauce
- soy sauce
- water
- water
- water
- sugar
- sugar
- sugar
- rice vinegar
- rice vinegar
- rice vinegar
Equipment
glass jarcolandersauce pan