Name: Making pickled garlic that goes well with meat
Total time: 2 h
Yield: 6
Ingredients: Garlic 4kg; Vinegar 1L; Bottled water 1L; Water 1L; Sugar 500ml; Soju 500ml; thick soy sauce 250ml

Making pickled garlic that goes well with meat

It's the season when new garlic starts to come out. From mid-May to early June, when new garlic is served, garlic pickles are made and served with meat, and they are also good as a side dish for rice, so they often make garlic pickles like annual events.

6 serving

Within 999 minutes

예쁜나무숲

Ingredients

Garlic

4kg
Vinegar

1L
Bottled water

1L
Water

1L
Sugar

500ml
Soju

500ml
thick soy sauce

250ml

Cooking Steps: STEP 1/19

I prepared garlic as fresh garlic for pickling. It doesn't matter if it's stored garlic, but when the pickles are done, the fresh garlic is soft and delicious.

STEP 2/19

Because it's fresh garlic, it's soft and moist, so just by pressing it with your finger, the garlic comes off easily.

STEP 3/19

We make pickled vegetables with whole garlic Every time I eat it, I'm lazy to peel it and it takes up a lot of volume, so now I make pickles with peeled garlic.

STEP 4/19

I finally finished peeling garlic after endless repetition of simple labor.
Wash the peeled garlic and remove the water

STEP 5/19

I put it in a kimchi container.

STEP 6/19

I'm going to make the first pickle to remove the Arin flavor from the garlic. You can make the ratio of vinegar and water 1:1. 1L of vinegar in a bowl

STEP 7/19

I added 1L of water and mixed it to make a pickle.

STEP 8/19

Pour the pickles into the kimchi container to soak the garlic.

STEP 9/19

The garlic in the pickles will be aged for two weeks.

STEP 10/19

When the garlic is exposed to light while it ripens, it turns green, so block the light and then ripen it in the dark for two weeks to remove the Arin flavor of the garlic. Even if garlic turns green, it won't interfere with eating, so don't worry

STEP 11/19

It's garlic that's been aged for two weeks.

STEP 12/19

Place the first pickled garlic in a strainer and drain.

STEP 13/19

Half of the 2L of the 1st pickle is used for the 2nd pickle, so keep it for a while.

STEP 14/19

Pour 1L of the first pickle, 500ml of sugar, 500ml of soju, and 250ml of soy sauce into a pot. The ratio of the second pickle is the ratio of the first pickle 2: sugar 1: soju 1: soy sauce 0.

STEP 15/19

First, boil the pickles, sugar, and soy sauce until the sugar melts

STEP 16/19

Add 500ml of soju. I have Cheongju at home, so I put Cheongju in it, so you can choose between soju and Cheongju.

STEP 17/19

The second pickle to pour into the garlic pickle needs to be cooled completely, so please wait until it cools down.

STEP 18/19

Put garlic in a kimchi container and pour cooled secondary pickles.

STEP 19/19

If you ripen it on the veranda for about two weeks, the garlic pickles with a crispy texture are complete.
After the garlic ripens, boil the pickles, cool them down, and pour them in for a long time at room temperature. As time goes by, it becomes more delicious as it ages.
I look forward to the delicious ripening of garlic pickles loved by our family members when we eat meat again this year.

Add the primary pickle, and when the garlic is aged, it turns green (greening) when exposed to light, so block the light and store it in a dark place for 2 weeks.

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