Soy Pickled Garlic Recipes

SOY PICKLED GARLIC

Soy Pickled Garlic image

This recipe for Soy Pickled Garlic is fool-proof, and the longer you leave it to mature, the better the flavour. This recipe came from an Aussie magazine called Super Food Ideas.

Provided by Jamie Oliverreg

Categories Low Cholesterol

Time 10m

Yield 1 jar, 8 serving(s)

Number Of Ingredients 4

Ingredients

2 heads garlic, separated into cloves & peeled
125 ml apple cider vinegar
125 ml soy sauce
6 teaspoons sugar

Steps:

Place the garlic cloves into a clean, sterilised jar of about 2 cup (500ml) capacity.
Combine vinegar, soy, and sugar in a saucepan.
Bring to the boil.
Reduce heat and allow to simmer until mixture is slightly reduced.
Pour the hot liquid over the garlic.
Allow to cool slightly before sealing.

MA NL JANG AH JJI (PICKLED GARLIC IN SOY SAUCE)

Ma Nl Jang Ah Jji (Pickled Garlic in Soy Sauce) image

This is posted for the Asian tour. We are now in Korea! Adapted from Korean Kitchen. I made this and it is so good!This is great chopped up in a teriyaki recipe, stir fry, cooked with rice, even eaten by itself!

Provided by Sharon123

Categories Korean

Time P21DT30m

Yield 1 batch

Number Of Ingredients 5

Ingredients

3/4 lb garlic
1/2 cup soy sauce
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons salt

Steps:

Peel and wash garlic cloves. Drain, dry completely.
In a jar, add soy sauce, sugar, salt, vinegar and garlic.
Place in refrigerator for 3 weeks.

Nutrition Facts : Calories 787.2, Fat 1.9, SaturatedFat 0.3, Sodium 22055.1, Carbohydrate 170.6, Fiber 8.3, Sugar 55.8, Protein 36.8

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Separate the garlic cloves from the bulbs. Soak in hot water for 30 minutes or longer. Soaking the garlic helps the skins come off easily. Peel and remove the root ends with a small knife. Rinse and drain. Add to the jar.
Stir the vinegar brine ingredients together until the salt is dissolved. Pour over the garlic cloves. The liquid should fully cover the garlic cloves. Let stand at room temperature for 7 to 10 days or longer without exposure to sunlight. (See note 1)
Bring the soy sauce, sugar and water a boil, and gently boil for a minute over medium heat. Pour in the vinegar. Drain the vinegar brine from the jar. Pour the soy brine, while still hot, over the garlic cloves.
Make sure all the garlic cloves are fully covered. Close tightly with a lid, and let stand at room temperature for 2 weeks without exposure to sunlight (see note 1). The garlic can be eaten at this point, but it will taste better as it matures. Refrigerate after opening. The garlic cloves will keep for a few months or longer. (See note 2.)

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