Ninniku Shoyu-Zuke (Garlic In Soy Sauce)

1. 1

   Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.

2. 2

   Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.

3. 3

   Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks.

4. 4

   Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.

5. 5

   Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year.

6. 6

   When ready to serve, cut each garlic bulb horizontally in half.

* Per serving · 4 servings · Values may vary.