Do you ever buy so much garlic that they start getting moldy and gross? Well that’s our family. We usually get peeled garlic since it is convenient but I find that they get mold and mushy fast. I have preserved garlic using vinegar and they were tasty. Here is that recipe for Laba Garlic. You can also make Garlic Confit and Garlic Oil as another way to preserve garlic and it makes a great easy pasta sauce Garlic Oil Pasta.

I thought I would try this pickled soy garlic because I cook a lot of asian style dishes and I thought it would pair well with many of them. It is simple to make and both the soya sauce and garlic can be used. You can use it as a side or in your dishes.

Start by preparing your garlic.

To the garlic, add 1 part vinegar, 1 part sugar and 3 parts soya sauce. (1 cup soya sauce, 1/3 cup vinegar and 1/3 cup sugar.)

Mix all the parts together and boil to dissolve the sugar.

Cool and pour enough to cover the garlic.

Close the jar and let it sit at room temperature for about 3 weeks. After that you can store the garlic in the fridge.

Add this to any dish you like. It tastes a little salty, sweet and garlicky. Enjoy.

Soy Pickled Garlic – https://www.thespruceeats.com/korean-pickled-garlic-2118848

• garlic cloves peeled
• 3 parts soya sauce
• 1 part sugar
• 1 part vinegar – I used rice wine vinegar

Mix the soya sauce, sugar and vinegar together. Boil to dissolve the sugar. Allow to cool and then pour over the garlic. Make sure there is enough liquid to completely cover the garlic.

Seal the jar and let this sit at room temperature for 3 weeks. Then store in the fridge. Enjoy as a side or cook with it. Enjoy.

For more recipes: https://eatitnoworeatitlater.com/recipe-list/