Pickled Spring Garlic (manuel Jang-ajji)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Asian, Korean | 2 | Lg serving | |
INGREDIENTS
| 30 | Whole Head/young garlic | |
| 2 | c | Vinegar |
| 2 | c | Soy Sauce |
| 2/3 | c | Sugar |
INSTRUCTIONS
Select young garlic heads with no sprouts. Remove roots and stems, wash, and peel off the outside skin. Place in bowl or jar and pour in the vinegar. Allow to stand for 4 or 5 days,, turning the heads occasionally. 2. When the garlic has lost its harsh taste, drain off the vinegar. 3. Boil the soy sauce with the sugar for a few minutes, and let cool. Pour the cooled soy sauce over the garlic, seal the jar and let it sit for at least 2 months. 4. To serve, slice across the heads. Notes: Pickled garlic can be made only in early spring when soft, young heads are available. 2. It is very important to let the boiled soy sauce cool before combining with the garlic. Cooling prevents the garlic from going bad. 3. Garlic prepared this way loses all of its characteristic strong odor. ~----.
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 439
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8518.9mg
Potassium: 553.5mg
Carbohydrates: 89g
Fiber: 2g
Sugar: 70.9g
Protein: 13.3g