Prep 30 mins
Cook 504 hrs
This is posted for the Asian tour. We are now in Korea! Adapted from Korean Kitchen. I made this and it is so good!This is great chopped up in a teriyaki recipe, stir fry, cooked with rice, even eaten by itself!
- Peel and wash garlic cloves. Drain, dry completely.
- In a jar, add soy sauce, sugar, salt, vinegar and garlic.
- Place in refrigerator for 3 weeks.
I love this! I did heat the soy, sugar, and vinegar on the stove (like a brine) and added crushed red pepper. It hasn't made it 3 weeks, I keep snacking... I'm getting ready to make the "brine" again and use it for soy sauce eggs. Definitely a favorite, thanks for posting :)
I did this recipe and onc e I got the hang of it, it turned out very nicely. (the first batch went bad because my jar was too big and there was too much air in it) I liked the taste of the garlic when it came out. I ended up heating the brine mix with the garlic over the stove for a little bit for some added inssuarnce and it came out great.
This is so good and a great way to perserve garlic. I used the sauce over rice, and for a dipping sauce for pot stickers. The garlic ended up in a Szechuan Chicken recipe #23340 and it added a wonderful flavor. Thanks for posting!