Pickled garlic is a common side dish in Korea. This recipe uses a two-step process that reduces the garlic's sharpness, leaving it mildly sweet and tangy.
Separate the garlic cloves from the bulbs. Soak in hot water. Soaking the garlic helps the skins come off easily. Peel and remove the root ends with a small knife. Rinse and drain. Add to the jar.
Stir the vinegar brine ingredients together until the salt is dissolved. Pour over the garlic cloves. The liquid should fully cover the garlic cloves. Close the lid and let stand at room temperature.
Bring the soy sauce, sugar and water to a boil, and gently boil for a minute over medium heat. Pour in the vinegar. Pour the soy brine, while still hot, over the garlic cloves.
Make sure all the garlic cloves are fully covered. Close tightly with a lid, and let stand at room temperature. The garlic can be eaten at this point, but it will taste better as it matures. Refrigerate after opening.