Pickled Mountain Garlic Recipe Korean Vegetarian Sidedish

First wash the wild garlic leaf per leaf and take out the yellow ones.

Dry leaves well and put them neatly into a tight box or glass. The wild garlic will be stored in that container later.

Boil the water, sugar and the soy sauce and have the vinegar on hand. As soon as the sauce is boiling, take it off the heat and add the rice vinegar.

Pour the liquid into the container with the wild garlic leaves without stirring it.

The wild garlic leaves have to sink. It’s best to press the wild garlic down with a clean container so it gets under the surface.

Now leave everything for a whole day at room temperature.

Open the box after the first day and collect the broth in a pot and bring it to boiling point. Following that pour the liquid back onto the wild garlic. This process supports the preservation.

Now let the liquid cool down and put it in the fridge afterwards.

The wild garlic should be stored in the fridge for about 1 week in order to develop its full flavour.