Korean Pickled Garlic
Korean Pickled Garlic is a easy Korean recipe that serves 4. 10 calories per serving. Recipe by KindaSortaSimple on YouTube.
Prep: 25 min | Cook: 5 min | Total: 40 min
Cost: $2.80 total, $0.70 per serving
Ingredients
- 30 cloves Garlic Cloves (fresh, peeled)
- 2 cups Water (room temperature)
- 0.5 cup Soy Sauce (regular or low‑sodium)
- 2 tablespoons Granulated Sugar (white sugar)
- 2 tablespoons Rice Vinegar (or white vinegar)
Instructions
Peel the Garlic
Remove the skins from all 30 garlic cloves, trimming the root ends if needed.
Time: PT10M
Combine Brine Ingredients
In the saucepan, combine water, soy sauce, sugar, and rice vinegar. Stir to dissolve the sugar.
Time: PT5M
Heat and Cool the Brine
Bring the mixture to a gentle boil, then remove from heat and let it cool to room temperature.
Time: PT15M
Sterilize the Jar
Wash the glass jar and lid with hot soapy water, rinse well, and let dry completely.
Time: PT5M
Pack Garlic and Add Brine
Place the peeled garlic cloves into the jar, then pour the cooled brine over them until fully submerged, leaving about ½ inch of headspace.
Time: PT5M
Seal and Ferment
Close the lid tightly, write the date on the jar, and store it at room temperature (65‑75°F) away from direct sunlight for three weeks.
Time: PT0M
Taste and Refrigerate
After three weeks, taste a clove; if it’s still too sharp, let it ferment longer. Once satisfied, move the jar to the refrigerator to slow further fermentation.
Time: PT0M
Nutrition Facts
- Calories
- 10
- Protein
- 0.3 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 0.2 g
Dietary info: Vegan, Vegetarian, Gluten‑Free (use tamari), Low Sodium (use low‑sodium soy sauce)
Allergens: Soy, Garlic
Ingredient Substitutions
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Granulated Sugar: Honey, Brown sugar
- Instead of Rice Vinegar: Apple cider vinegar
Equipment Needed
- Small Saucepan
- Measuring Cup Set
- Spoon or Whisk
- Glass Jar with Lid
- Cutting Board and Knife
Critical Steps — Do Not Skip
- Peel all garlic cloves completely
- Cool the brine to room temperature before pouring over garlic
- Ensure garlic stays fully submerged in the brine
- Seal the jar tightly and label with the fermentation start date
Chef Tips from the Video
- For extra depth, add a thin slice of ginger or a few peppercorns to the jar
- Use a glass jar with a wide mouth for easier packing and cleaning
- If you prefer a sweeter pickle, increase the sugar to 3 tablespoons
Troubleshooting
Garlic floats on top of the brine and is exposed to air.
Press the cloves down with a clean spoon or add a small fermentation weight to keep them submerged.
The brine looks cloudy or develops mold.
Discard the batch; ensure the jar and lid were thoroughly cleaned and the brine was fully cooled before adding garlic.
Garlic is still too sharp after three weeks.
Continue fermenting at room temperature for another week or two, tasting daily until the desired mellow flavor is reached.
Storage
Refrigerator: After fermentation, keep refrigerated and consume within 2 months
Freezer: Not recommended for this pickled garlic
Room temperature: Ferment at 65‑75°F for 3 weeks before refrigeration
Make-Ahead Tips
- The recipe can be made in larger batches – just scale the ingredients proportionally
- Pickled garlic keeps up to 6 months in the refrigerator after the initial 3‑week fermentation
- Use a sterilized jar and always label the start date
Frequently Asked Questions
What is the cultural significance and history of Korean Pickled Garlic in Korean cuisine?
Korean pickled garlic, often called "myeolchi kimchi" or simply garlic kimchi, is a traditional banchan (side dish) that accompanies meals, especially grilled meats. Its tangy, mildly fermented flavor balances the richness of Korean barbecue and reflects Korea’s long tradition of preserving vegetables through fermentation.
What are the traditional regional variations of Korean Pickled Garlic within Korean cuisine?
In the southern provinces, the brine may include gochugaru (Korean red pepper flakes) for a spicier kick, while in the north, a sweeter profile with more sugar or honey is common. Some families also add a splash of makgeolli (Korean rice wine) for extra depth.
How is Korean Pickled Garlic traditionally served in Korea?
It is served as a cold banchan, placed in a small dish alongside other fermented sides like kimchi and radish kimchi. It is eaten in bite‑size pieces with rice or used to garnish grilled pork belly (samgyeopsal).
What occasions or celebrations is Korean Pickled Garlic traditionally associated with in Korean culture?
Pickled garlic is a staple at family meals, holiday feasts such as Chuseok (Korean Thanksgiving), and during summer barbecues. Its long‑lasting nature makes it ideal for gatherings where many dishes are served.
What other Korean dishes pair well with Korean Pickled Garlic?
It pairs beautifully with Korean barbecue (bulgogi, galbi), bibimbap, hot stone bibimbap (dolsot bibimbap), and even simple steamed rice. The bright acidity also cuts through the richness of fried tofu or pan‑fried fish.
What makes Korean Pickled Garlic special or unique in Korean cuisine?
Its combination of fermentation, sweet‑sour brine, and the natural heat of garlic creates a complex flavor that is both palate‑cleansing and comforting. Unlike raw garlic, the fermentation mellows the bite while preserving the aromatic qualities.
What are the most common mistakes to avoid when making Korean Pickled Garlic at home?
The biggest errors are adding hot brine over the garlic (which cooks the cloves) and not keeping the garlic fully submerged, which can cause mold. Also, forgetting to label the jar leads to uncertainty about fermentation time.
Why does this Korean Pickled Garlic recipe use a soy‑sauce based brine instead of a simple salt‑water brine?
Soy sauce adds umami, color, and a subtle sweetness that complements the garlic’s natural flavor, creating a more authentic Korean banchan profile than a plain salt solution.
Can I make Korean Pickled Garlic ahead of time and how should I store it?
Yes, you can prepare the jar up to three weeks in advance. After the initial fermentation, refrigerate the jar; it will keep for 1‑2 months and even longer if stored in a cold pantry.
What does the YouTube channel KindaSortaSimple specialize in?
The YouTube channel KindaSortaSimple focuses on simple, approachable home cooking tutorials that break down classic Asian and comfort‑food recipes into easy‑to‑follow steps for everyday cooks.
How does the YouTube channel KindaSortaSimple's approach to Korean cooking differ from other Korean cooking channels?
KindaSortaSimple emphasizes minimal equipment, short ingredient lists, and clear visual cues, making traditional Korean dishes like pickled garlic accessible without requiring specialty tools or hard‑to‑find ingredients.
Last updated: August 30, 2026
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