Gastronomixs

Korean garlic

This is a traditional Korean side dish, in which the garlic changes flavour completely. It can be further prepared in a variety of different ways.

Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.

Korean garlic

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Ingredients

250

g

garlic cloves

75

g

vinegar

7

g

sea salt

200

ml

water

75

g

soy sauce

30

g

vinegar

25

g

sugar

2

ml

water

Preparation method

  • Fill a container with hot water and place the individual garlic cloves in it (this will make them easy to clean later).
  • Briefly boil the vinegar, salt, and water and leave to cool.
  • Now clean the garlic cloves and blanch in plenty of water for one minute.
  • Allow the garlic to steam dry for a short while before placing it in a sealable glass jar.
  • Pour the cooled vinegar mixture over the garlic, seal the jar, and set aside at room temperature for five days.
  • Boil together all the ingredients of the second part of the recipe (soy sauce, vinegar, sugar, and water) and again leave to cool.
  • Drain the garlic and transfer to a new jar.
  • Completely cover the garlic with the soy mixture, seal the jar, and set aside at room temperature for two weeks.
  • Once open, store in a cool place; the taste gets better the longer you leave it.

Serving suggestions

  • The garlic can be eaten like this as part of a composition.
  • The garlic is particularly suitable for use as a flavour enhancer in sauces and dressings.

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