KOREAN STYLE PICKLED GARLIC
I absolutely adore this pickled garlic, and use it with loads of things. Sometimes I actually just have a spoonful of the liquid or crunch on one of the garlic cloves as I am getting somethng else out of the fridge. Or I use some of it as a dressing on my salad. It is so garlicy and savoury it ticks all the boxes for me. It is a two stage process, but it is easy to do and totally worth the effort.
I have been replenishing my fermented vegetables lately and in my next few posts I will be sharing these recipes with you. I love Dearbhla Reynolds book, The Cultured Club, and use it a lot. This recipe (and the fermented carrot recipes I will share in the near future) are from it. If you ever get a chance to attend one of her classes I would highly recommend it. I learnt so much but she is also such a lovely passionate fermenter, that you come away totally enthused!!!
So anyway, here is the recipe!!
- 8-9 heads of garlic – peeled of the excess skin, but leaving a layer of skin on the clove
STAGE ONE – VINEGAR BRINE
- 320 mls Filtered Water
- 160 mls Rice Wine Vinegar
- 1 tbsp
- Sea Salt
STAGE TWO – SOY BRINE
- 320 mls Filtered Water
- 160 mls Soy Sauce (I use Tamari wheat free)
- 60 mls Rice Wine Vinegar
- 3 tbsp Raw Cane Sugar
STAGE ONE:
Wash and drain the Garlic in a colander for 2 hours.
Combine the Vinegar Brine ingredients, stirring to dissolve the salt.
Place the drained Garlic in a clean 1 litre jar. Pour the Vinegar Brine into the jar, leaving 2.5 cm of headspace at the top of the jar.
Leave to ferment for 10 days at room temperature.
STAGE TWO:
After 10 days drain the Vinegar Brine from the jar.
You can see in this photo the bubbles from the fermented Garlic in the jar after 10 days.
Now you need to make the Soy Brine. Bring all the Soy Brine ingredients to the boil, then reduce the heat and gently simmer for 5 minutes.
Allow to cool completely.
Pour the cooled Soy Brine over the Garlic Cloves, making sure all the Garlic Cloves are covered.
Close up the jar and let it ferment at room temperature for three weeks.
The garlic can be eaten now, but you can also leave it for longer if you wish. Once you open the jar keep it in the fridge and it will keep for a few months (if it lasts that long!)
I write a sticky label and stick it on the jar with the date that it will be ready to eat.
