Pickled garlic

Pickled garlic

Manul changachi

From
K is for Korean

Ingredients

Quantity Ingredient
200ml soy sauce
60ml vinegar
60g caster sugar
4 bulbs garlic

Method

  1. Place the soy sauce, vinegar and sugar in a saucepan and bring to the boil. Simmer for 10 minutes on a low heat.
  2. Meanwhile, divide up the garlic bulbs and peel the cloves. Place the peeled cloves in a 250-ml jam jar.
  3. Leave the reduced soy mixture to cool to room temperature and then pour it over the garlic cloves. Make sure they are completely submerged in the liquid, then cover and leave at room temperature for 3 weeks to pickle, before refrigerating. These will last for three months in the refrigerator.
Tags:
Korean
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