Mild Korean Pickled Garlic with Ginger

1.Start by blanching the peeled garlic cloves. Bring a pot of water to a boil, then add the garlic cloves and boil for 2-3 minutes. Drain and rinse under cold water to stop the cooking process.

2.In a saucepan, combine the water, soy sauce, sugar, rice vinegar, and salt. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let the brine cool to room temperature.

3.Once the brine has cooled, add the sliced ginger and red pepper flakes to the mixture, stirring to combine.

4.In a clean, sterilized jar, layer the blanched garlic cloves. Pour the cooled brine over the garlic, ensuring the cloves are fully submerged. If necessary, add a little more water to cover them completely.

5.Drizzle the sesame oil over the top of the garlic and seal the jar tightly with a lid.

6.Store the jar in the refrigerator for at least 2 weeks to allow the flavors to meld. The pickled garlic will develop a milder flavor over time.