Pickled Young Garlic recipe - ingredients, nutrition and when to eat it
Young spring garlic is pickled in soy sauce and vinegar for a crisp, savory side dish that keeps well.
Young spring garlic is pickled in soy sauce and vinegar for a crisp, savory side dish that keeps well. Its tangy, salty flavor pairs beautifully with rice at lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 148g serving): 59.3 kcal · protein 2.4g · carbohydrate 14.2g · fat 0.2g · sodium 1201.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry the young garlic thoroughly so the pickling liquid doesn’t become diluted.
Tips: For a crisp texture, don’t boil the pickling liquid for too long; pour it over the garlic while it’s still hot.
Tips: Cut only as much as you’ll eat with kitchen scissors and place it over rice for an easy side dish.
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Ingredients (1 serving)
- Young garlic — 80 g
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 2 tsp
- Water — 2 Tbsp