Pickled Garlic In Soy Sauce has the garlic nicely blended in the rice wine vineger and soy sauce. The amazing flavour of the red hot chilli peppers and sweet sugar makes the Pickled Garlic In Soy Sauce really hot, sweet and tangy.
Rice wine vinegar
Dried chili peppers
1⁄3 Cup (5.33 tbs)
Peel the garlic and trim ends. Put the garlic and chili peppers in a jar. Cover with rice wine vinegar. Place in cool dark place for two weeks (minimum 10 days).
Remove 2/3 of the vinegar (save for other uses). Mix the sugar with soy sauce and pour over the garlic.
After two weeks in the refrigerator it is ready to serve.
If you are a garlic lover, these Korean pickled garlic cloves is something that you must have in your pantry. These are crunchy, salty, and a little bit spicy and sweet. A delicious addition to just about any sauce, stir fry, and delicious even by itself.
Korean Garlic Pickled In Soy Sauce Recipe Video, Korean Manul Changachi