Looks cool. My Korean mom put garlic in a jar. Boiled soy sauce and water together. Then poured it over the garlic. Put the lid on and let it cool. Then put it in the frig. Easy. I like this fermentation process. But doubt I’d bother.
I always wanted to try this recipe, but I don’t do sugar for health reasons. May be can I use half amount of honey? Or do you have any substitute. Thank you
Love this recipe and am going to make it in the next couple of days but in a few weeks it will be very hot weather and high temperatures, can the pickle stay at room temperature even if it’s 30 degrees? Thanks
I used to buy this from a Korean shop until they just stopped.. Loved it.. I am going to make this but for 1 month and 2 weeks I'm going to be hanging out for it to be ready!.. ...it takes sooooo looooooong.
Also, Korean garlic has a grade. mild : china Normal taste: Korean Peninsula WTF taste : Jeju Island Be sure to avoid the garlic from Jeju Island when making garlic pickles.
@@kim0307b I meant to ask why avoid garlic from Jeju? And if there is a demand for cheap products, there will be importers bringing these harmful products. It's not stupidity, but greed.
@@tan3964 Jeju garlic has a very strong pungent taste compared to garlic from China and the Korean Peninsula. It's like a difference in climate or land. Therefore, to make garlic pickles as in the video, it is necessary to remove the spicy taste of garlic from Jeju Island. It takes a very long time. (It takes a day or two longer than other garlic.) In particular, Chinese garlic is less spicy, so it is very useful when making pickles. During the making, the soy pickle sauce must be changed several times. Because of the spicy taste. Jeju garlic is very picky about that. In the early 2000s, as you said, there were a lot of very bad importers in Korea. bad importers imported very low-quality agricultural and marine products from China, often deceiving the country of origin. The importers faked the country of origin to be from Japan or the United States and Korea. Since this problem did not stop, the law was amended, and now the quarantine procedure is very strict in the country, from chemical substances, special radioactive tests, and even bacterial tests. Even if there is a dispute about the origin of imported items or if there is any suspicion that the imported items are different, we even conduct genetic testing.
I have pickled veggies and turnips and they were great and I now Like to pickle a lot. I never garlic,🤔. Maybe it’s time! Try below recipes they were excellent: Pickled turnips th-cam.com/video/t6mR_7lCLx8/w-d-xo.html Pickled cauliflower th-cam.com/video/R8Qg6-6ucYM/w-d-xo.html
Looks cool. My Korean mom put garlic in a jar. Boiled soy sauce and water together. Then poured it over the garlic. Put the lid on and let it cool. Then put it in the frig. Easy. I like this fermentation process. But doubt I’d bother.
your cooking is so clean and organized. Thank you!
Foreigners: That is the amount I can't even eat my whole life!!
Koreans: Nope, just a weekly preparation.
I could finish that Jar in a day.
Yes... its right i can ensure it because im korean :)
마늘 진짜 많이 먹어요 ㅋㅋㅋ 모든(all) 양념(flavor)에 마늘(garlic)이 들어간답니다(in)
Love the recipe!! Can’t wait to try it when it’s ready next year.
thanks.. really appreciate you have english version.
I had this before and its delicious
I always wanted to try this recipe, but I don’t do sugar for health reasons. May be can I use half amount of honey? Or do you have any substitute. Thank you
The 2 cups of brine water saved initially, is it used in the boiling brine with soy sauce?
Love this recipe and am going to make it in the next couple of days but in a few weeks it will be very hot weather and high temperatures, can the pickle stay at room temperature even if it’s 30 degrees? Thanks
1 month and two weeks total permentation?
Great for the heart and reverses atherosclerosis to a point. Kimchi helps too.
Is the vinegar u used to boil is the brine of the garlic?
Did you boiled same souce twice?
Can I use Apple Cider Vinegar?
I used to buy this from a Korean shop until they just stopped.. Loved it.. I am going to make this but for 1 month and 2 weeks I'm going to be hanging out for it to be ready!.. ...it takes sooooo looooooong.
You rock. I just wanted to let you know that.
I made pickled garlic but it come out green color of the garlic ..its safe to eat thanks ???
이민철 me too
Yes
it's safe to eat, you can blanch the garlic at the start of the process to prevent this
Wish there was a "love" button!
How long will this last?
Quite long. As long as jar was sterile and if it is refrigerated, at least a year.
Is it okay if I don't put it in the refrigerator?
Wow thank you😍
Will apple cider vinegar be fine for this recipe?
I tried it and it discoloured the cut off parts on the garlic gloves.
So what do you eat this with?
Rice, of course, because it is a little saulty.
Taste great with bbq
great recipe do we have to let it fermented in or outside the fridge
outside
isn't that a lot of salt. wonder if it was an error!!??
Eat 5 pips daily for 3 months. Helps to clear blocked arteries, esp if your hands or feet feel numb. U'll notice the difference.
rice vinegar?
rice vinegar works well
Does it matter if the plain distilled white vinegar is used instead of rice wine vinegar? I assume that is what was used in the video.
There is another great Korean pickled recipe even easier to make on You tube Which I am making at the moment But I will also try this one
Also, Korean garlic has a grade.
mild : china
Normal taste:
Korean Peninsula
WTF taste : Jeju Island
Be sure to avoid the garlic from Jeju Island when making garlic pickles.
Why? also avoid garlic from china bc they are always soaked in chemical.
@@tan3964 Importers are not stupid. Korean government agencies are very strict, at least on food imports.
@@kim0307b I meant to ask why avoid garlic from Jeju? And if there is a demand for cheap products, there will be importers bringing these harmful products. It's not stupidity, but greed.
@@tan3964 Jeju garlic has a very strong pungent taste compared to garlic from China and the Korean Peninsula.
It's like a difference in climate or land.
Therefore, to make garlic pickles as in the video,
it is necessary to remove the spicy taste of garlic from Jeju Island.
It takes a very long time.
(It takes a day or two longer than other garlic.)
In particular, Chinese garlic is less spicy, so it is very useful when making pickles.
During the making, the soy pickle sauce must be changed several times.
Because of the spicy taste.
Jeju garlic is very picky about that.
In the early 2000s, as you said, there were a lot of very bad importers in Korea.
bad importers imported very low-quality agricultural and marine products from China, often deceiving the country of origin.
The importers faked the country of origin to be from Japan or the United States and Korea.
Since this problem did not stop, the law was amended, and now the quarantine procedure is very strict in the country, from chemical substances, special radioactive tests, and even bacterial tests.
Even if there is a dispute about the origin of imported items or if there is any suspicion that the imported items are different, we even conduct genetic testing.
Easy recipe love from Pakistan
Was in the kitchen when watching this and i thought i dropped a lid LMAO
Do we have to wait the whole month? Or can we eat before?
at least a month
You can, but it doesn’t taste very good.
How do I get the recipe in English ? Aloha
It is in English.
@@Untouchable_worldwide like hello? 🤣🤣🤣
👍😋
like
^^
I have pickled veggies and turnips and they were great and I now
Like to pickle a lot. I never garlic,🤔. Maybe it’s time!
Try below recipes they were excellent:
Pickled turnips
th-cam.com/video/t6mR_7lCLx8/w-d-xo.html
Pickled cauliflower
th-cam.com/video/R8Qg6-6ucYM/w-d-xo.html
The music doesn't match the cuisine
And then go to the emergency room to pump your stomach🤪