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!
- 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.
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