Growing Seasonings | Garlic Oil Pickles

<Work time depends on the amount of garlic. Peeling is difficult.>

This recipe does not involve fermentation, but rather preserves garlic oil and garlic.

If you are using garlic oil as your main ingredient, use more oil.

If you're using garlic as the main ingredient, use enough to cover the garlic.

I've tried various ways to preserve garlic, but the most convenient way is to pickle it in rice bran oil, which is resistant to oxidation and can be used in Italian, Chinese, Japanese, and any other cuisine!

For more information about rice bran oil, click here (Tamahagane)

I also tried garlic koji, but the garlic ratio was low! If you have a lot left over, or if you often use it in stir-fries, I recommend pickling it in oil.

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【material】

・Excess garlic

・Rice bran oil...appropriate amount

・Glass storage containers

▶view!　Japanese rice oil

▶view! Domestically produced rice bran oil

▶view! Premium Rice Bran Oil (Germ Premium Method)

【How to make】

1. Peel the garlic. It's easier to peel the thin skin if you do it in a bowl of water.

2. Wipe off the moisture thoroughly. This is important! Wipe with kitchen paper or leave the pieces stacked for a while to prevent moisture from adhering to them.

3. Chop the garlic. Chop it into the shape you use most often. Inazo chops it coarsely.

4. Place the garlic in a clean container.

5. Pour in enough rice bran oil to cover the garlic.

6. Tap to remove any air and it's done! Put it in the refrigerator.

If the garlic comes out of the oil and comes into contact with air, it will go moldy, so be sure to add more oil or shake the container occasionally to keep the garlic in contact with the oil.

Inazo pickles a year's worth of produce during the season!