KOREAN PICKLED GARLIC

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Sweet, tangy and crunchy, make your very own Korean Pickled Garlic - no second ferment required.

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You will need

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Peel the garlic, slice off the root tips.

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Boil the cloves, for 5 mins to remove spiciness from garlic.

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Drain and transfer to ice water to cool down faster.

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Boil soy sauce, water, vinegar and sugar. Cool completely.

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Pour cooled pickling liquid over garlic cloves, seal lid.

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Leave in a dark place for one week.

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Drain liquid and reboil to kill any bacteria. Cool, pour over garlic and sit for further 3 weeks in cool dark place.

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Transfer to fridge, use within a month.

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Includes step-by-step video to get it right first time, every time.

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