Ninniku Shoyu-Zuke (Garlic in Soy Sauce)

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READY IN: 15mins
YIELD: 20 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
  • Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
  • 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.
  • Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.
  • 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.
  • When ready to serve, cut each garlic bulb horizontally in half.
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