Shoyu Pickled Garlic

I love this recipe because many of the nutrients in garlic are held in the skin! This is a great recipe to start in the Fall to prepare your Winter immunity "medicine chest." 

ingredients -

  • 4-6 whole heads of organic garlic

  • 2 bottles of rice vinegar

  • 2 bottles of shoyu or tamari (soy sauce)

  • large glass jar with lid

  • optional: small scoop of "live" miso paste

directions -

  1. Cut off top stalks/stems of garlic.

  2. Leaving whole heads intact, peel the outer skin off until about one layer remains.

  3. Position into large, glass jar so all heads will be completely emerged in liquid.

  4. Cover completely with rice vinegar. Screw on lid + let sit for approx. 3 weeks. I like to write the date on a piece of masking tape and attach it to the jar in case I forget.

  5. Pour out (and save!) 2/3 of the garlic-infused vinegar so approx. 1/3 liquid remains in the jar. Then add enough shoyu or tamari to completely cover the heads of garlic (and optional small spoonful of miso paste), and let sit for another 2-3 weeks. For the first week, I checked frequently on the jar, unsealing + sealing the lid to let out any pressure.

  6. After 2-3 weeks, test a clove and if you're satisfied, move to the fridge and consume at your leisure

ideas -