Japanese Soy Sauce Pickled Garlic

Discover the art of making Japanese Pickled Garlic with this easy-to-follow video tutorial! Join me in my kitchen as I guide you through the step-by-step process of crafting this flavorful side dish that perfectly complements Japanese cuisine. Learn how to infuse traditional Japanese flavors into every garlic clove, creating a crunchy and savory treat that will elevate your meals to new heights. Don't forget to like, comment, and subscribe for more delicious recipes!

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Ingredients:
1 Cup Peeled Garlic Cloves
3/4 Cup Sweetener (your preferred sweetener)
1 Cup Soy Sauce
1/2 Cup Distilled White Vinegar

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[mduck]

My Okinawan/Japanese mother who is now in her 70’s talks about her grandparents making sweet pickled garlic. She said that was the only ‘candy’ that they really had. It was eaten in the winter for their health to boost immunity. She also said that they used clay pots to store them. She doesn’t know how they made them though. She does have 3 of those antique clay pots that she displays in her home. I so wish someone would show how they would have done this. Thanks for the video!

[Zoomville]

My Korean mom put the garlic in a jar. Boiled water and soy sauce together. And then poured it over the garlic. Sealed it. Let it cool. Then put it in the frig. That was 50-60 yrs ago. I don’t remember her adding sugar. She hated us eating sweets and sugar. But I don’t remember it tasting sweet at all. It was tasty and we ate it as a side dish with the kimchis we had.

[agobelle]

Question, since the sugar is monkfruit, does that impact how long the pickles keep?

[justpochta]

Looks like 3/4 vinegar is too much. I’ve added only half of cup and it’s too sour to my taste. Which vinegar did you use? By the way, thanks a lot for the recipe - I’m trying it 😊

[susoni]

3/4 cup of monk fruit is like adding 6 cups of sugar