If you are wondering what to do with this sweet preserved garlic, check out this video: Crumbled Bread In Lamb Soup (西安羊肉泡馍) - th-cam.com/video/plBuah4MBj4/w-d-xo.html
Hey, thanks for the great recipe! I once tried this based on another recipe, but it didn't turn out good. The garlic had gone bad, and the water was bubbly. There aren't any bubbles supposed to come from the fermentation, right?
She's so precious.And I love her accent.She has such a pleasant cadence in her way of speaking.It's impossible not to feel happy as she teaches her awesome versions of recipes.
I've been interested in learning more about cooking chinese dishes at home and just discovered this wonderful channel. So good! Instantly subscribed and looking forward to trying many of these recipes.
Oh thank you!I was so desperate in looking for Pickel Garlic recipe and there you are.. I've tried and tasted pickled garlic as my friend gave me a jar of it from that time I felt that I have to make IT .I was also encourage to plant my homegrown garlic as they're so expensive to buy.. I've been growing them 5 years now and I have tons of them.Now I'm excited to do my sweet pickled garlic.Have a beautiful day 🙏😃
Quick tip - instead of boiling your jar, wash it, rinse it, and then microwave it on high. I find with large jars, if you do three rounds of 1 minute each (hot enough you need pot holders to remove) it's done - regular jam jars only need 1 minute. You obviously still need to boil the lids tho.
Thank you Mandy! I will definitely make this recipe. I made Chinese pickles using Souped Up Recipes recipe and it turned out great. I passed some on to my sister (a few veggies along with enough brine for her to add her own vegetables) and she loves it. I’m very excited about cookbook 😀
@@zhucookkitchen5172 Ok, I think? Some are turning blueish... You could see on my Instagram @retherid90 Thanks for asking. I hope yours come out well too! We’ll see in a month...
Such precise measurements - 142 g sugar, 213 g water, 142 g vinegar. I guess you were being careful to measure things for us. Thanks! Anyway, this looks AMAZING and I plan to make this very soon.
Garlic skin is actually so healthy people used to make tea out of garlic skin and onion skin whenever you had a fever. Only use organic ones tho imported ones are heavily sprayed with chemicals
I love this recipe. I can not find any garlic like this. The garlic in the stores seem weak. Maybe I should try to grow some 🤔 Thank you for sharing ☺️❤️💯🐲🙏🙏
Is this supposed to ferment during the 30 days it is resting ? Mine has bubbles coming up in it. Small bubbles and not a lot of them yet - just some. It has been about 7-10 days since I made it and set it to wait.
I LOVE your videos. May I make a constructive comment? You have many subscribers in the US. We would appreciate measurements in non metric equivalents please.
If you click in o the description down below the video, you will find that most of my recipes are written in both metric and nonmetric measurements. In the voice-over, I said it in metric but I also put the nonmetric on the screen so you can read it. 30 grams (2 tbsp) of salt + 1.5 liter (6.5 cups) of water to soak the garlic for 24 hours 340 grams (12 oz) of fresh garlic 142 grams (5 0z) of vinegar 142 grams (5 oz) of sugar 22 grams (1.5 tbsp) of coarse sea salt (if you use fine table salt, you only need 1 tbsp + 1 tsp) 213 grams (7.5 oz) of water
Metric is more precise than our (I too am an American) archaic way of measuring. Buy a kitchen scale. They are cheap and should make your life much easier in the kitchen. Download a “convert” app and it will help with mental acrobatics of trying to visualize the measurements. Mandy is going out of her way to teach us great recipes and she is taking the time to give us imperial measurements to boot. If we take a minute to try thinking about measuring stuff in the same way that the vast majority of the rest of the world does it will have the added benefit of growing our brain ganglia.
I’m really surprised that a progressive and technology advance country such as the USA uses the imperial system. Regardless, I guess it’s all just a means to an end 😃
What do you do with it? I bought some locally made sweet pickled garlic and have know idea how to use it. Do you cook with it, or use "raw" as a garnish?
you can use it as a topping for noodle soup, wonton soup, dumpling soup, congee. I recently made a Crumbled Bread In Lamb Soup (西安羊肉泡馍), and served this garlic on the side - th-cam.com/video/plBuah4MBj4/w-d-xo.html
@@heikesiegl2640 I was taught to just put the garlic in the soy sauce.That's all.And if your tummy is upset.You boil some rice down a bit extra and pour a little on it.eat clove or so of garlic.But I use the pickled garlic and juice in things.Like I sometimes put the juice and beef bullion in green beans to cook them.Thats pretty good.Its really good in soups instead of salt.Its the easiest to mske.I boil the jars to make them sterile.I wasnt told you have to.
I'm trying this today & I have a question, I'm using the Jar that has a Silicon Rubber to seal the Jar, I filled it all the way to the brim & I shut it, my mom said you cannot do that, you must leave room for breathing or else the pressure may possibly break the Jar!!! Is she right??? Do I need to leave a gap???
You don't need to boil your tools if you heat them in the oven anyway. I just put my bottles etc right in the oven . Thats enough to kill all the nasty stuff But i am interested in your jar, or to be precise, in the weight you put in.
If you are wondering what to do with this sweet preserved garlic, check out this video: Crumbled Bread In Lamb Soup (西安羊肉泡馍) - th-cam.com/video/plBuah4MBj4/w-d-xo.html
Hey, thanks for the great recipe! I once tried this based on another recipe, but it didn't turn out good. The garlic had gone bad, and the water was bubbly. There aren't any bubbles supposed to come from the fermentation, right?
She's so precious.And I love her accent.She has such a pleasant cadence in her way of speaking.It's impossible not to feel happy as she teaches her awesome versions of recipes.
th-cam.com/video/aNIR0pBze9Qe/w-d-xo.htmlu
I totally agree! She sang her greeting
.🗣️🎶 "Hi everyone."
Everyone needs a friend like her. She's so loveable and I love her accent
I agree!
th-cam.com/video/aNIR0pBze9Qw/w-d-xo.htmlu
I really like the way you made the pickled garlic. Thanks for sharing
th-cam.com/video/aNIR0pBze9Qd/w-d-xo.htmlh
Yummy and easy: A great combination! I'm a lifetime garlic lover, especially roasted garlic! Tks.
I love garlic. I might skip the first soak in salt water.
@@kathleennorton6108 Makes sense to me! Good luck to both of us.
How many cloves of garlic can you eat per day?
hi everyone!!!!
- - - THANKS Mandy - - have a great day!
th-cam.com/video/aNIR0pBze9Qs/w-d-xo.htmlys
Seems delicious, thank you a lot for putting the effort of converting in metric units!
th-cam.com/video/aNIR0pBze9Qg/w-d-xo.htmld
Nice! I bought your wok and I absolutely love it. Easy to keep clean and it really is non-stick (in a natural way). Hi from Canada 🇨🇦
th-cam.com/video/aNIR0pBze9Qe/w-d-xo.htmlue
I've been interested in learning more about cooking chinese dishes at home and just discovered this wonderful channel. So good! Instantly subscribed and looking forward to trying many of these recipes.
Glad to hear that you love our Chinese dishes~~Enjoy your own homemade Chinese dishes~~~Homemade food is the best~~~
I’ve made preserved garlic by fermenting it in honey, turned out delicious!
How? Give me the recipe i love using garlic honey when grilling chicken
This is cool, never seen it before! Great job miss and have a wonderful day!
th-cam.com/video/aNIR0pBze9Qe/w-d-xo.htmlu
I’m going to begin this tonight! Can’t wait to try it! Thank you, and I think your ascent is very cute 😌
th-cam.com/video/aNIR0pBze9Qd/w-d-xo.htmlh
Oh thank you!I was so desperate in looking for Pickel Garlic recipe and there you are.. I've tried and tasted pickled garlic as my friend gave me a jar of it from that time I felt that I have to make IT .I was also encourage to plant my homegrown garlic as they're so expensive to buy.. I've been growing them 5 years now and I have tons of them.Now I'm excited to do my sweet pickled garlic.Have a beautiful day 🙏😃
th-cam.com/video/aNIR0pBze9Qd/w-d-xo.htmlh
Thank you! It sounds wonderful I love garlic. We go through bags of it every year.
th-cam.com/video/aNIR0pBze9Qd/w-d-xo.htmlu
Great idea dear. will defenitely going to make this. Thank you Mandy.
I love this recipe. You're my favorite cook on TH-cam!
This is very useful I want to learn more about different ways to preserve food.
Thanks for sharing your garlic recipe .I will try it soon
Never heard of a recipe like this before. Nice!
Love this with noodles, dumplings or eat it alone. I'm salivating
Quick tip - instead of boiling your jar, wash it, rinse it, and then microwave it on high. I find with large jars, if you do three rounds of 1 minute each (hot enough you need pot holders to remove) it's done - regular jam jars only need 1 minute. You obviously still need to boil the lids tho.
Or just put them in the oven directly without boiling beforehand. Its effective If you need multiple jars or bottles
Thanks Mandy. I have a batch going now.
Awesome! Thanks!
Thank you Mandy!
I will definitely make this recipe. I made Chinese pickles using Souped Up Recipes recipe and it turned out great. I passed some on to my sister (a few veggies along with enough brine for her to add her own vegetables) and she loves it.
I’m very excited about cookbook 😀
Thanks for loving our Chinese pickles ~~Have you ever tried Sichuan style pickles?
Thank you! You are amazing cook. Try your recipes and they always great!
Thank you Mandy! I know what I’m going to be doing this weekend...😊
haha how did it go?
@@zhucookkitchen5172 Ok, I think? Some are turning blueish... You could see on my Instagram @retherid90
Thanks for asking. I hope yours come out well too! We’ll see in a month...
Such precise measurements - 142 g sugar, 213 g water, 142 g vinegar. I guess you were being careful to measure things for us. Thanks! Anyway, this looks AMAZING and I plan to make this very soon.
Those are the metric conversions from ounces. 142g is 5oz, 213 is 7.5oz, etc...
@@gmalone5009 Yes. I figured that!
Good recipe Mandy. Best
Very nice. Thank you.
I love eating these with dumplings!
Interesting recipe thanks for sharing ❤
Garlic skin is actually so healthy people used to make tea out of garlic skin and onion skin whenever you had a fever. Only use organic ones tho imported ones are heavily sprayed with chemicals
I am definitely gonna try this
Happy to watch
A must try recipe simple and easy.😘😘😘😘👍🤗🌈✌️
I was going to tell this sweet garlic pun..
But I don't want to get myself *into a pickle.*
hahaha ~~I want to become pickle
great recipe. Where did you get the glass weights from please.
glass weight - amzn.to/2MGxFkO
@@SoupedUpRecipes thanks for prompt reply, the sad thing is it will cost me $20 to ship to Australia
@@TheWareek any glazier would be able ato help
When its done, do you remove it from the liquid to store in fridge? Or leave it in liquid & refrigerate. How long does it last?
leave it in the liquid. it will stay good for at least 1 year in the fridge.
Awesome
Definitely want to try this! 😋
THANK YOU WATCHING YOU FROM HAWAII
Im going to try this with rice vinegar! Looks great.
Amazing recipe! I couldn’t quite hear you at the end, how long does it it need to stay in the brine until it’s ready?
1 month
In the middle East we make this pickle Too we'll take dates vinegar than normal vinegar for the color and Sweet one
I’m looking forward to trying this…. I saw this question asked earlier but didn’t see an answer - how long will the preserved garlic keep? Thanks!
6-8 months
Any recommendations of recipes that would be good with pickled garlic?
any soup and congee will be good.
Wow how does this garlic look so much better than what I'm able to find here
Looks very delicious, and a perfect remedy against vampires!
🎶Oh Mandy👊🏾🎆👏🏾💯🇺🇲Fanalo4ever with a side of Anything delicious you whip up in the kitchen. Gracias Amiga 👍🏾🔥👩🍳
Mandy, that looks tasty, but what did you use as a weight in the jar? The picture of your face covered it when you put it in the jar!
It is a glass weight - amzn.to/2MGxFkO
Nice sharing
I love this recipe. I can not find any garlic like this. The garlic in the stores seem weak. Maybe I should try to grow some 🤔
Thank you for sharing ☺️❤️💯🐲🙏🙏
Same problem in London - you have to hunt for good garlic.
The size of the individual heads is irrelevant.
Just use more to get the weight correct if they're on the small side.
@@lordgarion514 the problem is they're not very fragrant or pungent.
@@RedDragonVideos
In that case, try skipping the overnight soak. The soaking makes the garlic milder.
@@lordgarion514 I'll try it. Thanks 👍
It's so good.
Can you use a sugar alcohol instead of straight sugar? Or stevia ?
Thank You
So.... Do you put in fridge or on the counter? How long do you let it pickle before you eat it?
2:38 🥰
can i substitute onions with garlic, thanks. i'm a fan from the philippines.
Love the channel, how long does it last in the jar?
She replied 6-8 month. I "know" that it can last longer (cool dark place) if you do it properly
Looks delicious.
Have you ever tried the Yunnan style Preserved Garlic~~so good. I will try your version as well~~Thanks for sharing
Thank you! How long can I be stored at room temperature unopened?
She replied 6-8 month. I "know" that it can last longer (cool dark place) if you do it properly
How long does it last on the shelve?
what can i make with the pickled garlic?
Looks delicious and will try making it! I'm sure it tastes great as is, but are there recipes that call for this as an ingredient?
yes, check this video out
Crumbled Bread In Lamb Soup (西安羊肉泡馍) - th-cam.com/video/plBuah4MBj4/w-d-xo.html
@@SoupedUpRecipes Didn't see your pinned comment. Thanks!
Is this supposed to ferment during the 30 days it is resting ? Mine has bubbles coming up in it. Small bubbles and not a lot of them yet - just some. It has been about 7-10 days since I made it and set it to wait.
yes, you need to wait 30 days. You could eat it before 30 days but it won't taste the best.
Will this recipe work with peeled garlic cloves?
yes
Hi every waaang.... I love the intro
Please show me how to make laba garlic
I just wish I could find garlic that beautiful. What our grocery stores offer is sad.
Hiiii 我特别喜欢你的视频！我妈妈是中国人爸爸是俄罗斯人……但从小在俄罗斯长大，所以不会做中餐，多谢有你的频道教我做饭。请问有没有配饺子的腊八蒜菜谱？
腊八蒜
200 grams of freshly peeled garlic
200 grams of rice vinegar
2 tbsp of sugar
1/2 tsp of salt
leave it in the fridge for 4 weeks
I LOVE your videos. May I make a constructive comment? You have many subscribers in the US. We would appreciate measurements in non metric equivalents please.
If you click in o the description down below the video, you will find that most of my recipes are written in both metric and nonmetric measurements. In the voice-over, I said it in metric but I also put the nonmetric on the screen so you can read it.
30 grams (2 tbsp) of salt + 1.5 liter (6.5 cups) of water to soak the garlic for 24 hours
340 grams (12 oz) of fresh garlic
142 grams (5 0z) of vinegar
142 grams (5 oz) of sugar
22 grams (1.5 tbsp) of coarse sea salt (if you use fine table salt, you only need 1 tbsp + 1 tsp)
213 grams (7.5 oz) of water
Metric is more precise than our (I too am an American) archaic way of measuring. Buy a kitchen scale. They are cheap and should make your life much easier in the kitchen. Download a “convert” app and it will help with mental acrobatics of trying to visualize the measurements.
Mandy is going out of her way to teach us great recipes and she is taking the time to give us imperial measurements to boot. If we take a minute to try thinking about measuring stuff in the same way that the vast majority of the rest of the world does it will have the added benefit of growing our brain ganglia.
It's like Korean garlic pickles!!
I’m really surprised that a progressive and technology advance country such as the USA uses the imperial system. Regardless, I guess it’s all just a means to an end 😃
0:35 why remove the "sharp pungent flavor" of the garlic? Isn't that the best part of eating garlic??
What do you do with it? I bought some locally made sweet pickled garlic and have know idea how to use it. Do you cook with it, or use "raw" as a garnish?
Was thinking the same..
you can use it as a topping for noodle soup, wonton soup, dumpling soup, congee.
I recently made a Crumbled Bread In Lamb Soup (西安羊肉泡馍), and served this garlic on the side - th-cam.com/video/plBuah4MBj4/w-d-xo.html
I make the Thai pickled garlic
What spices do you usw? Or are you referring to a special kind of garlic? I am very interested
@@heikesiegl2640 I was taught to just put the garlic in the soy sauce.That's all.And if your tummy is upset.You boil some rice down a bit extra and pour a little on it.eat clove or so of garlic.But I use the pickled garlic and juice in things.Like I sometimes put the juice and beef bullion in green beans to cook them.Thats pretty good.Its really good in soups instead of salt.Its the easiest to mske.I boil the jars to make them sterile.I wasnt told you have to.
I'm trying this today & I have a question, I'm using the Jar that has a Silicon Rubber to seal the Jar, I filled it all the way to the brim & I shut it, my mom said you cannot do that, you must leave room for breathing or else the pressure may possibly break the Jar!!! Is she right??? Do I need to leave a gap???
Wow
can't wait for 1 month with that one.. -.-
👍👍👍👍👍👍👍👍👍❤❤
You don't need to boil your tools if you heat them in the oven anyway. I just put my bottles etc right in the oven . Thats enough to kill all the nasty stuff
But i am interested in your jar, or to be precise, in the weight you put in.
glass weight - amzn.to/2MGxFkO
What are you doing putting out a video on Monday? I’m not complaining. As long as we still get one on Wednesday.
you will get another video on wednesday: sour cabbage, it is also a short video for the jade cabbage dumplings
@@SoupedUpRecipes 🙂😍
Hahaha, you are funny, but that's a nice compliment
❤
💕
💐
〽️Göï 〽️Göí✨SefÜ 🌷 🙏🏻) ))
Your so pleasant to see however if your going to do measurements, you need to make them exact