Ingredients
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10
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2
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1 1/4
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2
-
-
-
-
-
-
-
-
-
-
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Directions
Ninniku Shoyu-Zuke (Garlic in Soy Sauce), This recipe produces a traditional Japanese pickle Quite a lot of people dislike the odor of garlic and this recipe reduces the odor of garlic thru the use of vinegar Marinating time should be about 2 months and will easily last about 10-11 months , This recipe produces a traditional Japanese pickle Quite a lot of people dislike the odor of garlic and this recipe reduces the odor of garlic thru the use of vinegar Marinating time should be about 2 months and will easily last about 10-11 months
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Steps
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1
Done
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Fresh Garlic Should Be on the Market by June. Select Smaller, Well-Proportioned Bulbs as the Garlic Will Served Cut in Half. |
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2
Done
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Peel the Outer Skin With Your Hands, Leaving Only One Layer of Skin Holding the Cloves Together. Trim Away the Stems. |
|
3
Done
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Sterilize a Small Pickling Jar in Boiling Water. Pack It With the Bulbs of Garlic. Pour the Rice Vinegar Over the Bulbs in the Jar. Seal the Jar and Let Stand in a Dark Place For 2 Weeks. |
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4
Done
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Discard 2/3 of the Vinegar (perfect For Salad Dressings). in a Bowl, Combine the Soy Sauce and the Sugar Until the Sugar Dissolves. |
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5
Done
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Pour the Soy Sauce Over the Garlic Bulbs in the Jar. Cover With the Lid and Let Stand in a Dark Place For 1 1/2 Months More. Total Marinating Time Should Be 2 Months. If Made in June, Mixture Will Good Until Around May of the Next Year. |
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6
Done
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When Ready to Serve, Cut Each Garlic Bulb Horizontally in Half. |
