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| In springtime, it is the annual chore in the Korean
kitchen to pickle garlic, ginger and hot peppers, among many others. |
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| Ingredients |
1 pound whole spring garlic, each about 2 ½ inches
in diameter
2½ cups distilled white vinegar
2 cups soy sauce
3 tablespoons sugar
3 tablespoons soju or dry vermouth |
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| Directions: |
Without separating the cloves, discard the garlic’s
tough outer skin, leaving a few tender inner layers. Wash and pat
dry well. In a 3 quart size jar, with a tight lid, pack in the garlic
bulbs. Add the vinegar, leaving at least 1½ inches headspace. All
the garlic must be immersed in vinegar. Close the jar tightly and
let mature at room temperature for about 15 days. Then, pour out the
vinegar. In a bowl combine the soy sauce, sugar and the soju. Pour
the mixture into the jar with the garlic, leaving at least 1½ inches
headspace. All the garlic must be immersed. Close the jar tightly
and let mature for 10 more days. Transfer to a refrigerator. The pickled
will stay fresh indefinitely. To serve, cut the whole garlic crosswise
into thin slices, revealing its flowery pattern. Serve as a side-dish,
relish or as a garnish.
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