Soy Pickled Garlic Food

NINNIKU SHOYU-ZUKE (GARLIC IN SOY SAUCE)

Steps:

• Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
• Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
• 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.
• Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.
• 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.
• When ready to serve, cut each garlic bulb horizontally in half.

SOY PICKLED GARLIC

Steps:

• Place the garlic cloves into a clean, sterilised jar of about 2 cup (500ml) capacity.
• Combine vinegar, soy, and sugar in a saucepan.
• Bring to the boil.
• Reduce heat and allow to simmer until mixture is slightly reduced.
• Pour the hot liquid over the garlic.
• Allow to cool slightly before sealing.

GARLIC AND SOY GRILLED PORK CHOPS

Steps:

• Sprinkle pork chops all over with soy sauce, garlic, paprika, salt, and pepper.
• Cover and refrigerate 20 minutes - 2 hours.
• Coat grill rack or broiler pan with cooking spray and preheat.
• Cook chops 4 inches from heat source 5-6 minutes each side, or until a thermometer inserted in center of chop reads 155 degrees F and juices run clear.

SOY-PICKLED JALAPEñOS

Steps:

• Combine all ingredients in a small heavy saucepan and bring to a boil.
• Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours.

MA NL JANG AH JJI (PICKLED GARLIC IN SOY SAUCE)

Steps:

• Peel and wash garlic cloves. Drain, dry completely.
• In a jar, add soy sauce, sugar, salt, vinegar and garlic.
• Place in refrigerator for 3 weeks.

SIMPLE PICKLED GARLIC

Steps:

• Peel cloves; if large, cut in half lengthwise.
• In a non-reactive saucepan, combine vinegar, sugar and salt.
• Bring to boiling and stir until sugar dissolves.
• Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
• Remove from heat; let cool.
• Store in tightly covered jar in refrigerator for 3 months or longer.
• To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.