Garlic Stem Soy Sauce Pickle

Ingredients : 

*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g

1. Garlic stem : 500g

2. Soy sauce : 100g

3. Water : 300g

4. Vinegar : 70g

5. Sugar : 70g

6. Cooking wine : 50g

7. Dried kelp : 10cm X 10cm

How to Make it :

1. Wash the garlic stem and cut it to 4~5cm in length.

2. Mix the soy sauce, water, vinegar and sugar into ratio of 1 : 3 : 0.7 : 0.7 together and poor it into a pot with the cooking wine and dried kelp and start boiling.

3. In a container, put the garlic stem and poor the boiling soy sauce water right away.

4. Put a plate or an object on top of the garlic stem to let it sink under the sauce.

5. Let it sit in a room temperature for about 1 day and put into fridge for about 2 days and you can eat it after.

Tip :

1. Boil the soy sauce mix for about 2-3 minutes.

2. The reason why we poor the boiling sauce right away is that, when eating it after being made, the texture is a lot more cripy and fresh.