Korean garlic
This is a traditional Korean side dish, in which the garlic changes flavour completely. It can be further prepared in a variety of different ways. Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.
Ingredients
| 250 g | garlic cloves |
| 75 g | vinegar |
| 7 g | sea salt |
| 200 ml | water |
| 75 g | soy sauce |
| 30 g | vinegar |
| 25 g | sugar |
| 2 ml | water |
Instructions
- Fill a container with hot water and place the individual garlic cloves in it (this will make them easy to clean later).
- Briefly boil the vinegar, salt, and water and leave to cool.
- Now clean the garlic cloves and blanch in plenty of water for one minute.
- Allow the garlic to steam dry for a short while before placing it in a sealable glass jar.
- Pour the cooled vinegar mixture over the garlic, seal the jar, and set aside at room temperature for five days.
- Boil together all the ingredients of the second part of the recipe (soy sauce, vinegar, sugar, and water) and again leave to cool.
- Drain the garlic and transfer to a new jar.
- Completely cover the garlic with the soy mixture, seal the jar, and set aside at room temperature for two weeks.
- Once open, store in a cool place; the taste gets better the longer you leave it.
Serving suggestions:
- The garlic can be eaten like this as part of a composition.
- The garlic is particularly suitable for use as a flavour enhancer in sauces and dressings.