Chinese Pickled Garlic

My grandmother used to make sweet and sour Chinese pickled garlic every year, using whole, unpeeled garlic heads rather than individual peeled cloves. The best part for me was savoring the richly marinated garlic skin, bursting with flavor.

Although pickling whole garlic heads takes more time, the delightful mix of sour, sweet, and crunchy textures makes the wait entirely worthwhile.

US pickled garlic vs Chinese pickled garlic

Chinese pickled garlic and US pickled garlic can differ in several aspects including flavor profile, preparation methods, and cultural preferences:

1. Flavor:
   • Chinese Pickled Garlic: Typically has a more complex flavor profile with a balance of sweet, sour, and savory notes. It also has a special tangy sourness resulting from the fermentation process,
   • US Pickled Garlic: Often has a simpler flavor profile, with a predominant tanginess from the vinegar brine. Additional flavors like herbs and spices may be used to add complexity.
2. Ingredients:
   • Chinese Pickled Garlic: Ingredients usually include soy sauce, sugar, wine, and spices like star anise or Sichuan peppercorns.
   • US Pickled Garlic: Ingredients typically include vinegar, salt, and sometimes sugar along with various herbs and spices such as dill, mustard seeds, or chili flakes.
3. Preparation Methods:
   • Chinese Pickled Garlic: Often involves a fermentation process where whole garlic cloves are soaked in a saltwater brine and left to ferment naturally over time. This process can take months.
   • US Pickled Garlic: Often involves a quick pickling method where garlic cloves are briefly blanched, then submerged in a vinegar-based brine. The pickling process can be completed in a matter of hours to a few days.
4. Texture:
   • Chinese Pickled Garlic: The fermentation process can result in a softer texture with a slightly chewy or crunchy bite, depending on the duration of fermentation.
   • US Pickled Garlic: Tends to have a firmer texture, especially if pickled using a quick pickling method.

Is pickled garlic good for you?

As a child, whenever I felt under the weather with a cold, upset stomach, or those typical lazy summer symptoms, my grandmother would offer me a head of her homemade pickled garlic with reassuring words: “Eat this. You’ll feel better right away.”

She firmly believed in the healing powers of her pickled garlic, and I found myself believing in it too. After all, I usually did feel better after indulging in one, preferring the sweet and sour taste of this “medicine” over bitter, hard-to-swallow pills.

As I grew up, I came to understand that pickled garlic isn’t a universal medicine for all ailments. Nevertheless, it does offer numerous health benefits:

1. Antioxidants: Garlic is rich in antioxidants, such as allicin and other sulfur compounds, which have been linked to various health benefits, including reduced inflammation and protection against oxidative stress.
2. Heart Health: Some studies suggest that garlic consumption, including pickled garlic, may help lower blood pressure, reduce LDL cholesterol levels, and improve overall heart health.
3. Immune Support: Garlic has long been valued for its immune-boosting properties. Its antimicrobial and antibacterial properties may help support the immune system and fight off infections. Pickled garlic retains many of these beneficial compounds, making it a potentially valuable addition to a healthy diet, especially during cold and flu season.
4. Gut Health: Fermented pickled garlic contains probiotics, beneficial bacteria that support gut health and digestion. Consuming foods rich in probiotics can help maintain a healthy balance of gut flora, which is essential for proper digestion and overall well-being.
5. Potential Cancer Prevention: Some research suggests that garlic consumption may be associated with a reduced risk of certain types of cancer, including stomach and colorectal cancer. The sulfur compounds in garlic have been shown to have anticancer properties, although more studies are needed to confirm these effects.

Why using whole garlics?

When you visit a Chinese farmer’s market, it’s common to see vendors offering whole Chinese pickled garlic in large jars. We keep the skins on during the pickling process for several reasons:

1. Texture Preservation: The skin helps maintain the firmness and texture of the garlic cloves. This is crucial because one of the appealing aspects of pickled garlic is its crunch. Chinese pickled garlic usually takes months to make, when the skins are left on, they contribute to keeping the cloves intact and crunchy, even after being submerged in the brine for a long time.
2. Fermentation: Chinese Pickled Garlic often involves a fermentation process. The natural yeasts on garlic skins can help with fermenting the sugars in the garlic, producing lactic acid. This acid acts as a natural preservative and gives the garlic a characteristic sour flavor.
3. Natural Barrier: As Chinese pickled garlic can typically be stored for months, the unpeeled skin serves as a natural barrier against bacteria when you use chopsticks to retrieve garlic from the container after opening.

EQUIPMENT

• Measuring cups and spoons
• Saucepan
• Glass fermentation jar  (Can also use a large mason jar; 1.5 liter/50 oz)

INGREDIENTS  

– For the Garlics

• 2 lb Fresh garlic (16 – 18 whole heads)
• 4 cups Water
• 3 tbsp Non-iodized Kosher salt (Or 2½ tbsp fine salt)

– For the Brine

• 2 tbsps Non-iodized Kosher salt (Or 1½ tbsp fine salt)
• ¼ cup Light soy sauce
• ½ cup Aged Black Rice Vinegar (Or Chinese Black Vinegar)
• ⅝ cup White vinegar (½ cup + 2 tbsps)
• ¼ cup Rock sugar (Can be substituted with cane sugar)
• ½ cup Dark brown sugar (Can be substituted with light brown sugar)
• 1⅔ cup Water
• ¼ cup of Vodka (optional)

INSTRUCTIONS 

1. Remove the outer layers of skin that are loosely covering the garlic bulbs. Do not peel the skin off each individual clove. Do not separate the cloves; leave them attached to the bulb.

2. Mix 3 tbsp of salt into 4 cups of cold water until fully dissolved. Soak the garlic in the salt solution for 12 hours.

3. After soaking, drain the water. Rinse the garlic with clean water. Place them on a drying rack, allow them to thoroughly dry in direct sunlight.

4. Meanwhile, place all the ingredients listed for the brine into a saucepan. Bring the mixture to a boil, stirring until fully dissolved. Turn off the heat and allow the mixture to cool to room temperature.

5. Once the garlic bulbs are fully dried, transfer them into a sterilized glass fermentation jar or a large mason jar. Pour the cooled brine over the garlic, and use clean chopsticks to reposition the bulbs, ensuring they are completely submerged in the brine. Optionally add in ¼ cup of Vodka. (See Note below)

6. Cover the glass fermentation jar with its lid. Add water around the lid to make the jar airtight, so that the gas produced in the fermentation process can escape, but there is no outside air into the jar. Since water evaporates, remember to refill the waterlock seal every 5 to 7 days. (Using a large mason jar as a substitute for the fermentation jar is acceptable; just ensure its lid is tightly closed.)

7. Let the garlic sit under room temperature for 2 months, avoiding direct sunlight. After 2 months, you can enjoy the Chinese pickled garlic, and its flavor will continue to enhance with longer marination. Refrigerate the jar after the initial 2 months. When retrieving the pickled garlic, always use clean chopsticks. They will remain fresh in the fridge for up to 6 months.

Some Tips for making Chinese pickled garlics:

1. Fresh Garlic

For optimal results, it’s best to use fresh garlic bulbs when making Chinese pickled garlic. Fresh garlic boasts a robust, aromatic flavor profile and a crunchy texture, and has more natural yeasts. However, if fresh garlic bulbs are unavailable, dried garlic can serve as a suitable alternative for this recipe, as I have done.

2. Soak garlic in salt water

Soaking garlic in salt water is an important step in the process of making Chinese pickled garlic, as it can:

1. Remove Impurities: Since we do not peel off all the skin of the garlic, salt water helps clean the surface, removing dirt and impurities, making it cleaner.
2. Soften Garlic: Soaking garlic in salt water can soften it, making it easier for the flavors of seasonings and pickling liquids to penetrate, enhancing overall flavor consistency.
3. Reduce Spiciness: Soaking garlic in salt water can help mellow its flavor by drawing out some of the compounds responsible for its sharp, spicy taste. The salt in the water can help break down these compounds and soften the overall flavor profile of the garlic.

3. Use a fermentation jar or airlock jar

Fermentation jars create an airtight seal, preventing the entry of outside air and contaminants while still allowing gases produced during fermentation to escape. This helps minimize the risk of spoilage and contamination by harmful bacteria.

4. How to change the water in the moat

When making Chinese pickled garlic using a fermentation jar, it’s important to check the water seal in the moat daily. Ensure there is an adequate amount of water and that it remains clean.

To change the water seal in the moat of a water-lock fermentation jar, follow these steps:

1. Open the Lid: Gently lift the lid from the jar, taking care to prevent any dirty water from the moat from entering the jar.
2. Prepare a siphon: Using a straw or tube, fill it with water, then use a finger to block the lower end to prevent water from leaking out. Position one end of the straw in the moat of the fermentation jar and the other end in the sink below the level of the moat.
3. Start the siphon: Release the finger that is blocking the lower end of the straw. You will observe water flowing until the moat is emptied.
4. Clean the Moat: Use a clean cloth or kitchen paper to thoroughly wipe the moat of the fermentation jar.
5. Refill the Moat: Fill the moat with fresh, clean water. Use filtered or distilled water if possible to minimize the risk of introducing contaminants.
6. Reassemble the Jar: Carefully place the lid back onto the fermentation jar, taking care to prevent any water from the moat from entering the jar.
7. Monitor the Fermentation: Once the water seal has been changed, continue monitoring the fermentation process as usual.

5. Why Adding Vodka

Adding vodka to the pickling solution can help inhibit the growth of bacteria and other microorganisms. The alcohol in vodka can act as a preservative, reducing the risk of spoilage and foodborne illness. This is especially beneficial when pickling garlic for long-term storage.

Vodka can also contribute to the overall flavor profile of the pickled garlic. Its neutral taste allows the flavors of the garlic and other ingredients to shine through without overpowering them. Additionally, the alcohol in vodka can help extract and enhance the flavors of herbs and spices used in the pickling solution.

It’s unlikely that you would get drunk from eating pickled garlic made with vodka. The amount of alcohol consumed from eating pickled garlic would be minimal, as most of the alcohol evaporates during the pickling process. Additionally, the alcohol content in the pickled garlic would be further diluted by the other ingredients in the pickling solution.

However, if you have allergies to alcohol or are hesitant about serving it to children, you can skip the vodka from the recipe. Although your pickled garlic may have a shorter shelf life, it will still be flavorful.

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