Korean Pickled Garlic

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

1. Peel the Garlic

   Remove the skins from all 30 garlic cloves, trimming the root ends if needed.

   Time: PT10M

2. Combine Brine Ingredients

   In the saucepan, combine water, soy sauce, sugar, and rice vinegar. Stir to dissolve the sugar.

   Time: PT5M

3. 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

4. Sterilize the Jar

   Wash the glass jar and lid with hot soapy water, rinse well, and let dry completely.

   Time: PT5M

5. 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

6. 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

7. 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