Japanese Soy Sauce Pickled Garlic

This sugar free Japanese soy pickled garlic recipe, aka ninniku zuke, has a hint of sweet, sour, saltiness along with that crunch and pop of garlic!  For garlic lovers, it goes well with any dish to add that extra level of garlicky flavor!

Every single person in my family loves garlic, even my two year old!  Whenever we cook, we’re always searching out garlicky recipes and then adding more garlic than the recipe calls for.

Japanese Soy Sauce Pickled Garlic served on in a side dish bowl

My idea for making these soy garlic pickles came about because we often buy ready peeled garlic from our local Korean market, which sells them in big 2 pound bags, and of course, we always have more than we can use.

So to make use of any leftover garlic before they went bad, I decided to pickle them in a simple Soy Sauce, white vinegar, Monkfruit /sweetener mixture.

The result after a ten day marinade was garlicky bites of goodness that were packed with flavors of soy sauce, sweet and sourness that were extremely addicting!

My entire family loved them and they were gone so fast I knew I needed to share them with you all here on LCA!

What is ninniku zuke and what does it mean?

In Japanese, it translates to “garlic soy sauce pickles.”  Ninniku – garlic, Shoyu –  soy sauce, and zuke – pickled.  In Japan, it’s very common to have pickle accompaniments with your meals and there are endless varieties of ‘zuke’.

Bowl of garlic with monkfruit and soy sauce

What are the health of benefits of pickled garlic?

Pickling garlic is not only delicious but it also gives you the health benefits of consuming raw garlic without the extreme spiciness!  Garlic is known for being a very strong antioxidant and containing anti-inflammatory properties.

It can help boost the immune system, lower blood sugar, and contributes to a healthy heart by lowering blood pressure and cholesterol.

How long does the pickling process take?

You can enjoy it in 4 days, but for best results, wait at least 10 days for the garlic to reach optimal flavor and mildness.  Under pickled garlic will still have that spicy bite to it.

Garlic being poured into Japanese soy sauce pickle liquid

How to store Japanese soy pickled garlic and for how long?

You can store them safely in the refrigerator for several months.  Just make sure to use a glass pickling jar and not a plastic container.

What goes well with Japanese soy pickled garlic?

Just about anything you can think of.  We use this as a side for steak, chicken, fish, to BBQ veggies.

Japanese Soy Sauce Pickled Garlic served with perfect BBQ chicken on green leaf lettuce

What can you do with the marinade?

Don’t waste the marinate!  You can use the marinade as a seasoning or dipping sauce.  I personally recommend dipping steak or chicken in the sauce.

So if you’re a garlic lover and looking for a great pickle recipe to go with your meals, I highly recommend making Japanese soy pickled garlic.  It’ll take your daily meal experience to the next level!

For this one, all you need is Monkfruit and Soy Sauce, which can be picked up on Amazon or a local Supermarket.

Now, if you’re ready, let’s get pickling some Japanese Soy Sauce Garlic Pickles!

Prepping Time 5M

Pickling Time 96H (4 Days)

Total Time 96H5M

Net Carb/Serv ~3g

Servings 10-12

Ingredients

  • 1 Cup Peeled Garlic Cloves
  • 3/4 Cup Monkfruit or Sweetener of Choice
  • 1 Cup Soy Sauce
  • 1/2 Cup Distilled White Vinegar

Directions

1) Gather all the ingredients.

2) In a stove top pot, add Monkfruit, Soy Sauce and distilled white vinegar.  Bring to boil on high heat then remove from heat and let it cool down.

3) Once liquid is cooled, transfer sauce to a glass pickling jar.

4) Combine peeled garlic cloves and transfer to fridge.  Let it pickle for at least 96 hours (4 days) before enjoying but we recommend waiting for 7-10 days for best flavors.  Pickles should hold in the fridge for at least 8-12 weeks, if not longer.

Hope you enjoy your low-carb Keto Japanese Soy Pickled Garlic!

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Japanese Soy Sauce Pickled Garlic being picked up by wooden chopsticks

 

Japanese Soy Sauce Pickled Garlic served with perfect BBQ chicken

Japanese Soy Sauce Pickled Garlic

This sugar free Japanese soy pickled garlic recipe, aka ninniku zuke, has a hint of sweet, sour, saltiness along with that crunch and pop of garlic! For garlic lovers, it goes well with any dish to add that extra level of garlicky flavor!
5 from 2 votes
Course: Appetizer, Pickles, Side Dish
Cuisine: Asian, Japanese
Keyword: Japanese pickled garlic, Keto pickles, Ninniku shoyu zuke
Prep Time: 5 minutes
Pickling Time: 4 days
Total Time: 4 days 5 minutes
Servings: 10
Print Recipe
Calories: 37kcal

Ingredients

  • 1 Cup Peeled Garlic Cloves
  • 3/4 Cup Monkfruit or Sweetener of Choice
  • 1 Cup Soy Sauce
  • 1/2 Cup Distilled White Vinegar

Instructions

  • Gather all the ingredients.
  • In a stove top pot, add Monkfruit, Soy Sauce and distilled white vinegar. Bring to boil on high heat then remove from heat and let it cool down.
  • Once liquid is cooled, transfer sauce to a glass pickling jar.
  • Combine peeled garlic cloves and transfer to fridge. Let it pickle for at least 96 hours (4 days) before enjoying but we recommend waiting for 7-10 days for best flavors. Pickles should hold in the fridge for at least 8-12 weeks, if not longer.

Video

Nutrition

Calories: 37kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1299mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg

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