Korean Pickled Garlic 🧄

Ingredients

• 1 pound Garlic (peeled, whole cloves)
• 2 cups White Distilled Vinegar (enough to fully submerge garlic in jar)
• 1 cup Water (for sauce)
• 0.25 cup Soy Sauce (regular or low‑sodium)
• 2 tablespoons Granulated Sugar

Instructions

1. Blanch Garlic

   Bring 2 cups of water to a rolling boil in a large pot, add the peeled garlic and boil for 2 minutes.

   Time: PT2M

   Temperature: Boiling

2. Shock in Ice Water

   Immediately pour the hot garlic into a colander and transfer it to a bowl of ice water. Let it sit until completely cooled, about 5 minutes.

   Time: PT5M

3. Drain and Transfer to Jar

   Drain the garlic well and place the cloves into a clean jar.

   Time: PT1M

4. Add Vinegar

   Pour white distilled vinegar over the garlic until the cloves are fully submerged.

   Time: PT1M

5. Initial Fermentation

   Seal the jar and refrigerate for 7 days. This step can be done ahead of time.

   Time: PT7D

   Temperature: 4°C

6. Prepare Sauce

   In the same pot, combine 1 cup water, ¼ cup soy sauce, and 2 tablespoons sugar. Stir until sugar dissolves.

   Time: PT2M

7. Boil Sauce

   Bring the mixture to a rolling boil and continue boiling for 3 minutes.

   Time: PT3M

   Temperature: Boiling

8. Cool Sauce

   Remove the pot from heat and let the sauce cool to room temperature, about 10 minutes.

   Time: PT10M

9. Combine Garlic and Sauce

   After the 7‑day vinegar soak, drain the garlic (reserve the vinegar if you wish to reuse). Pour the cooled sauce over the garlic, seal the jar, and refrigerate.

   Time: PT2M

10. Final Aging

    Allow the garlic to age in the refrigerator for 2–4 weeks before serving for maximum flavor. It can be eaten sooner if desired.

    Time: PT14D

    Temperature: 4°C

Nutrition Facts

Calories

42

Protein

1 g

Carbohydrates

9 g

Fat

0 g

Fiber

1 g