Pickled Garlic in Soy Sauce

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This topic contains 6 replies, has 4 voices, and was last updated by  Lisa Rubi 3 years, 3 months ago.

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  • #49550

    LisaL
    Member

    I love it love it love it! The Korean store only have those small packets of them though w/ maybe 10 cloves in them.

    I would LOVE to fill a huge jar with nothing but this so I could snack on it whenever I wanted, but I have no idea where to even start other than garlic and soy sauce lol.

    #53727

    This is what I do.

    Ingredients: Garlic, Rice wine vinegar, dried chili peppers, Soy Sauce, Sugar. Peel garlic and trim ends. Put Garlic and chili peppers in jar cover with rice wine vinegar. Place in cool dark place for two weeks (minimum 10 days). Remove 2/3 of the vinegar (save for other uses). Mix sugar with soy sauce and pour over garlic. You can boil soy sauce first to make sure sugar dissolves (cool before adding to garlic). After two weeks in the fridge it is ready to serve.

    #53728

    LisaL
    Member

    Thanks powerplant.

    Would it be ok to just pack the jar w/ the garlic bulbs, or do they expand while in the vinegar so I’d have to leave some room for that?

    #53729

    They expand just a little but not much.

    #53730

    LisaL
    Member

    Okedoke! Thanks a ton! Can’t wait to make some!

    #53731

    georgia
    Participant

    Here is a recipe that looks good.

    http://koreanfood.about.com/od/sidedishesbanchan/r/Pickledgarlic.htm

    Korean Pickled Garlic (Manul Changachi) Recipe

    Manul Changachi (Korean pickled garlic) is crunchy, salty, and a little bit spicy. It’s not the flashiest banchan (side dish), but it’s almost universally loved among Koreans. You can also slice the cloves into thin discs and use them as a way to flavor rice and noodle dishes.

    I like garlic in almost any form, but if you are new to popping whole cloves of garlic in your mouth, then it’s best to start with the youngest garlic cloves for pickling.

    Prep Time: 15 minutes

    Total Time: 15 minutes

    Ingredients:

    Garlic cloves, peeled and washed

    Sugar

    Rice wine vinegar

    Soy sauce

    Preparation:

    Place garlic in a glass jar.

    Fill jar with water until water reaches covers about 2/3 of the garlic cloves.

    Pour out water and measure it. That’s the amount of soy sauce you need.

    Use 3 parts soy sauce to 1 part vinegar and 1 part sugar. (So if you need 1 cup of soy sauce, then you need 1/3 cup of vinegar and 1/3 cup of sugar).

    Bring soy sauce, vinegar, and sugar mixture to a boil and simmer for about 10 minutes.

    When the sauce has cooled, pour over garlic in glass jar. Make sure garlic cloves are completely covered, using a small stone or bowl to weigh them down if necessary.

    Store at room temperature for at least 3 weeks.

    After opening, store in refrigerator.

    #53732

    Lisa Rubi
    Member

    Can i use this recipe for pickled jalapeno?

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