Soy-Pickled Garlic
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 20mins
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- Serves
- 8
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- Calories
- 97
While the time for this recipe may look daunting, you will only spend 10 minutes cooking, the rest is hands off time while the sweet, salty flavours develop. The soy sauce allows the garlic to sweeten and become tangy rather and lose the harshness it has when raw. Thinly slice the garlic once it is ready and use it to top stews and braises to cut through the richness. Don't worry if your garlic starts to turn blue - this is a harmless reaction with the vinegar and is perfectly safe to consume. Make sure your jars are sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven
recipe updated Mar 6, 2024
Ingredients
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- Garlic heads
- 6
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- Rice vinegar
- 500 ml
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- Water
- 400 g
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- Salt
- 80 g
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- Soy sauce
- 200 ml
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- Sugar
- 100 g
Tools
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Cooking Chef XL
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Airtight container
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Jug
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Cooking chef xl bowl
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Jar
Step preview
- Add garlic heads, rice vinegar, water and salt to an clean airtight container
- Stir until combined
- Refrigerate for three days
- After three days, retrieve the marinated garlic from the fridge
- Drain content of airtight container into jug
- Attach the Stir Tool
- Add water, soy sauce and sugar to the Cooking Chef XL Bowl
- Transfer content of jug to Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted - 3 min, 110°C, Stir 1
- Cook with splashguard fitted - 5 min, 98°C, Stir 1
- Add the reserved garlic into two 500 ml sterilised jars
- Pour content of Cooking Chef XL Bowl into jar
- Let cool completely
- Refrigerate for 10 days
- Serve