Makes about 500ml Preparation time 1 hour plus 3-4 weeks’ pickling time
The Koreans pickle garlic in vinegar for a week and then in soy sauce for two weeks, which produces slightly sweet garlic without an overpowering flavour. Be patient – the result is worth the wait. This recipe can easily be halved.
• 500g fresh garlic heads (about 8) • 150ml white-wine vinegar • 1 tablespoon (15ml) sea salt • 400ml water
FOR THE PICKLING LIQUID • 150ml soy sauce • ¼ cup (60ml) white-wine vinegar • 3 tablespoons (45ml) sugar • 400ml water • 1 small chilli, chopped Break the garlic heads into cloves and cover them with boiling water for 30 minutes or longer to make it easier to remove the skins. Peel the cloves, cut off the root tips and place the garlic in a large pickling jar.
Combine the vinegar, salt and water, and pour it over the garlic in the jar. Cover with the lid and allow to rest at room temperature for 5-7 days. Make the pickling liquid Boil all the ingredients for the pickling liquid together for 5 minutes and set aside to cool.
Drain the garlic in the jar, divide the cloves between smaller, sterilised jars and pour the pickling liquid over. Close the jars tightly and allow them to rest at room temperature for 2-4 weeks before using the garlic. ( The longer the garlic stands, the gentler the flavour.) Unopened jars can be stored at room temperature for up to a year but should be refrigerated once opened.