Today, I want to share with you a recipe for sweet and sour garlic. This dish is not only healthy but also incredibly delicious. So, let’s get started!

To make this delicious dish, we will need the following ingredients:

– 350g of fresh garlic, peeled

– 1 spoonful of salt

– 150g of sugar

– a cup of vinegar (or brown rice vinegar)

– 40g of soy sauce

First, mix the salt with the garlic until well combined. You may notice some salt residue on the surface, but this is normal. Next, cover the garlic, but not too tightly. Alternatively, you can use plastic wrap, but make sure to leave some holes in the cover to allow the aroma to be released effectively.

Now, let the garlic sit at room temperature for 3 days, making sure to mix it once every day. This process helps to remove any excess raw and spicy taste from the garlic, ensuring a milder flavor when you eat it.

After 3 days, you will notice that a salt brine has been produced. You can discard this brine as it is no longer needed. At this point, you may also notice some green and blue garlic. This is due to the presence of sulfurous substances in the garlic, which undergo structural changes under the action of enzymes, resulting in the production of blue and yellow sulfur-containing pigments. When these pigments are stacked together, they appear green.

Next, rinse the garlic with water to remove any surface brine. You can use mineral water or filtered water for this step. Once rinsed, dry the garlic thoroughly with a towel. It is important to ensure that there is no residue of water left on the garlic, as this will affect the pickling process.

Now, place the dried garlic into a well-sterilized, dry jar. In a separate bowl, mix together 150g of sugar, a cup of vinegar (or brown rice vinegar), and 40g of soy sauce to create the soaked sauce. Pour the soaked sauce into the jar of garlic, making sure to cover it completely. Finally, seal the jar and place it in the refrigerator for at least three weeks.

Throughout the production process, it is important to avoid any contact with oil and raw water. When using the pickled garlic, remember to use a clean spoon or chopsticks to prevent it from spoiling.

After three weeks, your sweet and sour garlic will be ready to eat. At this stage, the garlic may still have a bit of spiciness to it, but it will be incredibly delicious. If you prefer a milder taste, you can let it pickle for more than half a year. However, I personally enjoy the slight spiciness. One way to enjoy this sweet and sour garlic is by making garlic sauce. Simply grind the pickled garlic into a paste and mix it with your favorite soy sauce, such as Japanese soy sauce or truffle soy sauce. This marinade sauce can also be used to pickle cucumbers and white radishes or added to noodles and rice for a convenient and flavorful meal.

I hope you enjoyed this recipe for sweet and sour garlic. If you liked it, don’t forget to like, leave a comment, and share it with others.