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Modu Recipe

This Man's Cook Garlic-Ginger Pickle

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

Ingredients needed 5 servings

Recipe

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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