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.
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.
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’.
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. You can also cut the garlic in half to quicken the pickling process.
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.
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!
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
1) Gather all the ingredients.
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. Note – you can also cut the garlic in halves to quicken the pickling process.
Hope you enjoy your low-carb Keto Japanese Soy Pickled Garlic!
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Japanese Soy Sauce Pickled Garlic
- 1 Cup Peeled Garlic Cloves
- 3/4 Cup Monkfruit or Sweetener of Choice
- 1 Cup Soy Sauce
- 1/2 Cup Distilled White Vinegar
- 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. Note - you can also cut the garlic cloves in halves to quicken the pickling process.
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