Recipe details
Side Dishes
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Korean Pickled Garlic
25min
1 servings
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Discover the tangy and savory delight of Korean Pickled Garlic, a popular banchan (side dish) in Korean cuisine. This recipe transforms raw garlic cloves into a flavorful, slightly sweet, and mildly spicy pickle that's both addictive and beneficial for health. The pickling process mellows the garlic's sharpness while infusing it with a complex blend of flavors. Perfect as a condiment, a side dish to rich meats, or a zesty addition to various recipes, this pickled garlic is a versatile and delicious way to enjoy the benefits of garlic with a Korean twist.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
88 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare garlic
Peel garlic cloves and place them in a clean glass jar.
Make pickling brine
In a saucepan, combine rice vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve sugar and salt.
Add spices
Remove brine from heat and stir in Korean red pepper flakes and bay leaf.
Cool brine
Let the brine cool slightly for about 5 minutes.
Pour brine over garlic
Carefully pour the warm brine over the garlic cloves in the jar, ensuring they are fully submerged.
Seal and cool
Seal the jar and let it cool to room temperature.
Refrigerate
Once cooled, place the jar in the refrigerator.
Pickle
Allow the garlic to pickle for at least 1 week before consuming.
Shake occasionally
During the pickling process, gently shake the jar every couple of days to distribute flavors.
Taste test
After 1 week, taste a clove. If desired, continue pickling for stronger flavor.
Serve
Enjoy as a side dish or condiment with Korean meals.
Store
Keep refrigerated. Pickled garlic will last for several months when properly stored.
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