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Discussion Starter · #1 ·
Hiya! I love garlic, and would like to know how you pickle yours! I'm also interested if anyone has a good Korean pickled garlic recipe, cause those are AWESOME! lol I like spicy stuff, so if your pickle recipe is spicy- even better!

Here's some recipes I found on the net (haven't tried 'em, yet, though).. All are sorta Korean-style.. lol :) Sorry. :rolleyes: Anyway, please do share how you pickle your garlic, and don't forget the recipes!!! :D: :thumb:

Pickled Jalapenos & Garlic:

http://www.asiandumplingtips.com/2009/09/korean-pickled-jalapeno-and-garlic-recipe.html

Pickled Jalapenos & Garlic without sugar:

http://weekofmenus.blogspot.com/2009/06/soy-pickled-garlic-and-jalapenos.html

Regular Pickled Garlic:

http://gardentenders.com/members/mtkate/blog/1223

Korean Pickled Garlic Recipe that I came across:

http://korean-cuisine.blogspot.com/2009/05/pickled-garlic-in-soy-sauce.html
 

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Hiya! I love garlic, and would like to know how you pickle yours! I'm also interested if anyone has a good Korean pickled garlic recipe, cause those are AWESOME! lol I like spicy stuff, so if your pickle recipe is spicy- even better!

Here's some recipes I found on the net (haven't tried 'em, yet, though).. All are sorta Korean-style.. lol :) Sorry. :rolleyes: Anyway, please do share how you pickle your garlic, and don't forget the recipes!!! :D: :thumb:

Pickled Jalapenos & Garlic:

http://www.asiandumplingtips.com/2009/09/korean-pickled-jalapeno-and-garlic-recipe.html

Pickled Jalapenos & Garlic without sugar:

http://weekofmenus.blogspot.com/2009/06/soy-pickled-garlic-and-jalapenos.html

Regular Pickled Garlic:

http://gardentenders.com/members/mtkate/blog/1223

Korean Pickled Garlic Recipe that I came across:

http://korean-cuisine.blogspot.com/2009/05/pickled-garlic-in-soy-sauce.html
My recipe is simple. I take peeled cloves and dunk them in boiling water for 10 mins. water should be boiling first.

I skip the vinegar step and put them straight into the soy. After a day I boil the soy with the garlic for like a minute or two.

repeat daily for 3 days just in case the yeast in soy manages to comeback. After that I use the following:

1part kochujang... red hot pepper pasty stuff

3-5 parts of the boiled soy

couple of tbsps of sugar to taste.


Rockin stuff!!
 

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Discussion Starter · #3 ·
that sounds right up my alley! :) i love the spicy stuff. :) i make my own gochujang, too! (to avoid MSG) :D thank you for sharing your recipe, can't wait to try it. :) do you think you can use agave nectar or honey rather than sugar? (i just have a thing against white sugar. lol)
 

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that sounds right up my alley! :) i love the spicy stuff. :) i make my own gochujang, too! (to avoid MSG) :D thank you for sharing your recipe, can't wait to try it. :) do you think you can use agave nectar or honey rather than sugar? (i just have a thing against white sugar. lol)
You know... at this point I'd marry you even if you were a GUY!! :D:

Yes of course you can use agave.. not honey. Honey has yeasts in it even if its pasteurized. My understanding... though it may not be correct is that agave is manufactured and has no pollen in it. Its like a very sweet corn syrup. You can use turbinado to make gochujang too.

BTW its GREAT in coffee.... but at $9.00 a bottle its nearly impossible to cook with in any quantity. Was just at Trader Joes...

There are a few brands that don't use miwon(MSG) in their gochujang... but when I grew up my mother made her own too... along with doenjang and tofu.

The only problem with eating this way is the endless supply of breath mints and mouthwash one has to buy.
 

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Amazon has a good case price on agave . . .
 
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Discussion Starter · #6 ·
You know... at this point I'd marry you even if you were a GUY!! :D:

Yes of course you can use agave.. not honey. Honey has yeasts in it even if its pasteurized. My understanding... though it may not be correct is that agave is manufactured and has no pollen in it. Its like a very sweet corn syrup. You can use turbinado to make gochujang too.

BTW its GREAT in coffee.... but at $9.00 a bottle its nearly impossible to cook with in any quantity. Was just at Trader Joes...

There are a few brands that don't use miwon(MSG) in their gochujang... but when I grew up my mother made her own too... along with doenjang and tofu.

The only problem with eating this way is the endless supply of breath mints and mouthwash one has to buy.
LOL :D: Your mom sounds awesome! :) I can make homemade tofu as well! I like learning about doing that kinda stuff! You'll have to share how your mom made her tofu & gochujang sometime! :D

Yep.. I remember when I came home from Korea, my mom told me I smelled like a garlic factory... :taped: LOL So I know all about the mints! I had to ween myself off of eating so much garlic (but oh how I love it).

Yep, Agave can be pretty expensive. I found some at a local store, I think they put the wrong price on it.. I got these big 'ol bottles of it for like 4.00 each... The small ones were the same price as the big ones. LOL :) So I got a bunch of big ones while the price was good! :D I don't know if Agave has pollen in it.. It's made from the tequila cactus.



Amazon has a good case price on agave . . .
I will have to go have a look! Thank you for the tip! :thumb:
 

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All I do to preserve my garlic is to peel it and put all the cloves in a canning jar. Cover with olive oil and put in refrigerator. This makes a very strong flavored oil to use to saute or stir fry with, cloves stay firm and can be used however you wish.
 
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