If you want to make a dipping-style pickle that contains absolutely no chemicals or preservatives, it's far better to make it at home yourself rather than buying ready-made convenience foods.
This time, I'd like to share how to make garlic — which offers health benefits on many fronts — into a dipping-style pickled garlic.
Ingredients
- Garlic 1 viss (about 8 to 9 bulbs)
- Vinegar 150 ml
- Salt 1 tablespoon
- Water 2.5 liters
- Fish sauce 80 ml
- Sugar 3 tablespoons
- 1 glass jar
Step-by-step instructions
1. After separating the garlic cloves from the bulbs, soak them in hot water for about 30 minutes. Once the time is up, peel off the skins and cut off the tips with a knife. Then place them into a clean, dry glass jar.
2. In a bowl, mix together 80 ml of vinegar, 1 tablespoon of salt, and a little over 1 liter of water until well combined. Pour the resulting sauce liquid over the garlic. Pour in enough so that the garlic is fully submerged. Then cover with a lid and leave at room temperature for about 5 to 7 days. (No need to refrigerate.)
3. Once the days are up, heat a pot and bring to a boil for about 5 minutes: 8 ml of fish sauce, the remaining vinegar, 3 tablespoons of sugar, and a little over 1 liter of water. Then let it cool. Pour out the sauce liquid from the jar.
4. Then pour in the previously cooled sauce liquid until the garlic is fully submerged again. Seal the lid tightly and leave it at room temperature once more for 2 weeks.
Once the days are up, you'll have delicious pickled garlic ready to enjoy as a dipping side. If you store this pickled garlic in the refrigerator, it will keep for quite a long time.
Source: Koreanbapsang.com
