Ingredients
- 2 lbs garlic cloves, peeled and completely dried
- 1 cup Korean soy sauce
- 1 cup rice vinegar
- 1 cup rice cooking wine
- 1/2 cup sugar
Method
Stage 1 — Soy brine (2 days at room temperature)
- Make sure garlic cloves are bone dry before starting — any moisture causes mold.
- In a small saucepan, combine soy sauce, rice vinegar, rice cooking wine, and sugar. Bring to a boil, stirring to dissolve sugar. Cool completely.
- Pack garlic cloves tightly into a clean sterilised jar.
- Pour cooled brine over garlic until every clove is submerged.
- Seal and leave at room temperature for 2 days. Turn the jar upside down once a day to prevent mold.
Stage 2 — Refrigerator (3 weeks)
- After 2 days, move the jar to the refrigerator.
- Continue turning upside down occasionally for the first week.
- Ready to eat after 3 weeks in the fridge.
Notes
- Expect the flavor to be garlicky, savory, sweet, acidic, and crunchy.
- To reduce spice: blanch garlic cloves in boiling water for 30 seconds before pickling.
- The leftover brine is excellent — use it in marinades, stir-fries, or dipping sauces.
Storage
- Fridge: Keeps for several months submerged in brine.
- Serve as a banchan (side dish) with meat, dumplings, or noodles.
Added Aug 27, 2026 · Updated Sep 3, 2026