Pick­led gar­lic

go! Platteland - - COOKING WITH THE ONION FAMILY -

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.

You need

• 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.

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