Korean Pickled Garlic

A two-stage Korean pickle — the garlic sits in soy brine first, then gets transferred to a second sweeter brine. The result is crunchy, garlicky, savory, and slightly spicy. Takes patience but almost no active work.

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)

1. Make sure garlic cloves are bone dry before starting — any moisture causes mold.
2. In a small saucepan, combine soy sauce, rice vinegar, rice cooking wine, and sugar. Bring to a boil, stirring to dissolve sugar. Cool completely.
3. Pack garlic cloves tightly into a clean sterilised jar.
4. Pour cooled brine over garlic until every clove is submerged.
5. 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)

1. After 2 days, move the jar to the refrigerator.
2. Continue turning upside down occasionally for the first week.
3. Ready to eat after 3 weeks in the fridge.

Notes

• Expect the flavour 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.