Chinese Pickled Garlic
This recipe shows an easy way to make sweet, sour, and crunchy Chinese pickled garlic at home, using whole, unpeeled garlic heads rather than individual peeled cloves.
Equipment
- Measuring cups and spoons
- saucepan
- Glass fermentation jar (Can also use mason jars; 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 tbsp 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 Vodka (Optional)
Instructions
- 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.
- Mix 3 tbsps of salt into 4 cups of cold water until fully dissolved. Soak the garlic in the salt solution for 12 hours.
- 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.
- 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.
- 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 1)
- 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.)
- 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.
Video
Notes
1. Adding vodka to the pickling brine 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.
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.