Korean Pickled Garlic 🧄 | Best garlic without the spicy hot taste

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor while white vinegar is more economical.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener while agave syrup is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

Put 1 pound of peeled garlic in 2 cups of boiling water for 2 minutes to take the bite out of the garlic.

Turn off the stove and pour the garlic into a colander, being careful as it's very hot.

Transfer the drained garlic to icy water to cool it off.

Once cooled, drain the garlic again.

Place the garlic into a jar.

Pour straight vinegar onto the garlic and refrigerate for 7 days.

After 7 days, drain the garlic and set aside the vinegar if desired.

In a pot, combine 1 cup of water, 1/4 cup of soy sauce, and 2 tablespoons of sugar, and bring it to a boil.

Stir the mixture to dissolve the sugar while it boils for 3 minutes.

Once boiled, let the sauce cool and then pour it over the garlic in the jar.

Cover the jar and wait for 2 to 4 weeks before consuming.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens