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    You are in: Home / Recipes / Ninniku Shoyu-Zuke (Garlic in Soy Sauce) Recipe
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    Ninniku Shoyu-Zuke (Garlic in Soy Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Worldwide Foodie's Note:

    This recipe produces a traditional Japanese pickle. Quite a lot of people dislike the odor of garlic and this recipe reduces the odor of garlic thru the use of vinegar. Marinating time should be about 2 months and will easily last about 10-11 months.

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    Units: US | Metric


    1. 1
      Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
    2. 2
      Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
    3. 3
      Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks.
    4. 4
      Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.
    5. 5
      Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year.
    6. 6
      When ready to serve, cut each garlic bulb horizontally in half.

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    Nutritional Facts for Ninniku Shoyu-Zuke (Garlic in Soy Sauce)

    Serving Size: 1 (1185 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 60.3
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 1010.5 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 0.7 g
    Sugars 1.8 g
    Protein 3.8 g

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