Pickled garlic is a delicious side dish with a crisp texture and a unique flavor. Here's how to make pickled garlic heads, as well as some practical tips.
How to make pickled garlic heads
Materials:
Garlic head: 500 grams.
Salt: 30 grams.
Sugar: 50 grams.
Vinegar: to taste (about 200 ml).
Light soy sauce: Appropriate amount (about 100ml).
Dark soy sauce: Appropriate amount (about 50 ml).
Cooking wine: to taste (about 30 ml).
Sliced ginger: to taste.
Chili pepper segments: to taste (optional).
Step 1
Preparation: Make sure the surface of the garlic head is dry, and remove the fibrous roots and the outer layer of skin. Prepare a clean container and make sure it is water-free and oil-free.
Marinate: Put the processed garlic in a container, add salt and mix well. Marinate at room temperature for 2 hours, stirring frequently.
Drifting: Soak the pickled garlic in water for 30 minutes, changing the water 2-3 times to remove excess salt and some of the pungency.
Season to taste: Add sugar, vinegar, light soy sauce, dark soy sauce, cooking wine and ginger slices to the blanched garlic and mix well. Chilli segments can be added according to personal taste.
Marinate: Put the seasoned garlic in a container again, seal it well, and marinate in the refrigerator for about 2 weeks to allow it to fully absorb the flavor. It is recommended to turn every few days to ensure that all the garlic heads are marinated evenly.
Eat and preserve: Marinate for enough time before serving. It is recommended to place the pickled garlic heads in an airtight container and keep them refrigerated for several months.
Tips
Material selection: Choose fresh, plump garlic heads, preferably purple-skinned garlic for a better taste. Avoid using garlic heads that have already sprouted or become soft.
The amount of salt: The amount of salt should be appropriate, too much will be too salty, too little will not effectively remove the pungent taste of garlic. It is recommended to increase or decrease the appropriate amount according to personal taste.
Soaking time: The water should not be drifted for too long, so as not to lose too much flavor. Make sure the garlic head is slightly soft.
Flip frequency: During the marinating process, turning the garlic head often helps to marinate it evenly. Especially in the first few days, it is more important to turn to prevent white spots from appearing on the surface of the garlic head.
Seal the container: Make sure that the container used is well sealed so that the taste is not lost or contaminated. At the same time, it should also be sealed and stored in time after opening to prevent deterioration caused by air contact.
How to eat: Pickled garlic can be eaten as a side dish, but it can also be used to cook other dishes such as stewed meat, roasted fish, etc., to add flavor. However, it should be noted that due to the fact that pickled products contain a certain amount of nitrite, they should not be consumed in excess and should not be used as a substitute for fresh garlic.
Storage conditions: It is best to store in a cool and ventilated place, away from direct sunlight and high temperatures, so as not to affect the quality and taste. At the same time, it is also necessary to pay attention to check whether there is any deterioration, and deal with it in time if there is any abnormality.
Seasoning adjustments: The type and amount of seasoning can be adjusted according to personal taste, such as the amount of sugar can be appropriately increased if you like sweetness, and the amount of vinegar can be appropriately increased if you like sourness. But also pay attention to the proportions and combinations of various spices to achieve the best taste and flavor.
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