Soy Pickled Garlic
Transform your pantry staples into a bold and savory treat with this Soy Pickled Garlic recipe! Featuring a tantalizing blend of soy sauce, rice vinegar, and a hint of sweetness from sugar, these garlic cloves are pickled to perfection with optional gochugaru for a spicy kick and a bay leaf for earthy depth. The 15-minute preparation, paired with a quick brining process, creates a fragrant, umami-packed condiment that adds a burst of flavor to rice bowls, noodles, and grilled dishes—or can be enjoyed straight from the jar as a zesty snack. Ideal for meal prepping or enhancing your favorite recipes, this simple yet transformative pickling technique turns humble garlic into a gourmet delight. Refrigeration ensures their freshness, while the flavors deepen over time for an irresistible bite.
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Recipe Information
Ingredients
- 20 cloves Fresh garlic cloves
- 240 ml Soy sauce
- 120 ml Rice vinegar
- 120 ml Water
- 2 tablespoons Sugar
- 1 teaspoon Gochugaru (Korean chili flakes) or red pepper flakes (optional)
- 1 leaf Bay leaf
Instructions
Peel the fresh garlic cloves, ensuring they are clean and free of blemishes. Set aside.
In a small saucepan, combine soy sauce, rice vinegar, water, sugar, and gochugaru (if using). Add the bay leaf for added flavor.
Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved. Once dissolved, bring the mixture to a light simmer and then remove it from the heat. Let the brine cool to room temperature.
Sterilize a glass jar with a tight-fitting lid by washing it with hot soapy water and rinsing it well. Alternatively, boil the jar in water for a few minutes and let it dry completely.
Place the peeled garlic cloves into the sterilized jar, ensuring they are evenly distributed.
Pour the cooled soy brine over the garlic cloves, making sure all the garlic is fully submerged. Leave a small amount of headspace (around 1/2 inch) at the top of the jar.
Seal the jar tightly and gently shake it to ensure the brine is evenly mixed. Place the jar in the refrigerator.
Allow the garlic to pickle for at least 5 days before consumption, shaking the jar gently once a day to redistribute the brine. For the best flavor, let it sit for 1-2 weeks.
Serve as a flavorful accompaniment to rice dishes, noodles, or grilled meats, or enjoy it as a snack on its own.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9407 mg | 409% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 26.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
