Ninniku Shoyu-Zuke (Garlic in Soy Sauce)

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.

• Ready In: 15 mins
• Yields: 20 pieces

Ingredients

• 10  garlic, whole bulbs
• 2  cups rice vinegar
• 1 1⁄4 cups  regular soy sauce
• 2  tablespoons sugar

Directions

1. Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
2. Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
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. 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. 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. When ready to serve, cut each garlic bulb horizontally in half.