This Man's Cook Garlic-Ginger Pickle

Name: This Man's Cook Garlic-Ginger Pickle
Cook time: 40 min
Total time: 40 min
Yield: 5 servings
Cuisine: Korean
Ingredients: garlic 1kg; ginger 150g; water 6 cups (for brining); flower salt 1 cup plus 1/2; sugar 1 cup; water 1 cup plus 1/2 (for sweet-salty brine); vinegar 2 cups plus 1/2; soju 1 cup

A tangy-sweet pickle made by soaking garlic and ginger in a seasoned brine with soju for long-term aging after a one-day salt cure

40 min Difficulty Normal side dish

Main ingredients

garlicgingervinegarsoju

Ingredients needed 5 servings

garlic 1kg
ginger 150g
water 6 cups (for brining)
flower salt 1 cup plus 1/2
sugar 1 cup

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water 1 cup plus 1/2 (for sweet-salty brine)

vinegar 2 cups plus 1/2

soju 1 cup

Recipe

Clean 1kg of garlic thoroughly and prepare it. Peel 150g of ginger and slice it thinly into strips.
In a large bowl, mix 6 cups of water and 1 cup plus 1/2 of flower salt, stirring until the salt is completely dissolved to make the brine.
Add the cleaned garlic and sliced ginger to the brine and let sit at room temperature for exactly 24 hours to reduce the pungent bite.
After 24 hours, strain the garlic and ginger through a sieve to remove the brine, then let them sit uncovered for about 10 minutes to dry completely.
Place the dried garlic and ginger into a sterilized airtight container, packing them tightly in layers.
In a clean bowl, combine 1 cup of sugar, 1 cup plus 1/2 of water, 2 cups plus 1/2 of fresh vinegar, and 1 cup of soju. Stir well until the sugar dissolves to create the pickle brine.
Pour the prepared brine over the garlic and ginger in the airtight container, filling it completely.
Seal the container tightly and age at room temperature in a cool, dark place for one month. After aging, store in the refrigerator and enjoy as needed.

Slice ginger and soak garlic and ginger together in a mixture of water and flower salt for 24 hours.
Strain the soaked garlic and ginger, then let them drain for 10 minutes to remove all moisture before placing them in an airtight container.
Mix sugar, water, vinegar, and soju to make the brine, pour it into the container, and age in a shaded, cool spot for one month.

Cooking tips

Soaking garlic and ginger in saltwater for 24 hours removes their sharp, pungent taste effectively through osmosis and softens their texture.
Use fresh, recently opened vinegar in the brine, as its acidity is essential for long-term preservation and safety.
Adding 1 cup of soju to the brine acts as a natural preservative, preventing mold and spoilage while significantly extending shelf life.
During aging, garlic may turn green—a natural enzymatic reaction known as chlorosis. This change does not affect taste or health benefits; it is safe to consume.

Recommended for

Those who want to make a tangy-sweet pickle using garlic and ginger aged together.
People preparing long-lasting preserved side dishes.

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