Pickled garlic bulbs
Local name
Fresh garlic bulbs: Allium sativum (Kra-tiam). Sugar, vinegar, salt, water.
Fish normally used:
Fermentation: 1 month.
Storage life: 1 year.
Production: In home industry.
Properties: Whole yellowish white bulb in clear, pale yellow brine with salty, sour, slightly sweet taste and characteristic aroma.
No data.
1. Cut the roots and leaves of fresh garlic bulbs, leaving about 3 inches of leaf. Peel off the outer skin, then wash, drain and pack in a container.
2. Mix 1 1/2 cups of sugar, 1 cup of vinegar, 3 tablespoons of salt and 2 cups of water together (for 1 kg. of fresh prepared garlic bulbs) and boil vigorously. STOP heating and leave the mixture to cool down. Pour it into the container until it covers the garlic bulbs. Close the container and leave to frrment under shade for 1 month.
1. Eat with soft boiled rice.
2. As an ingredient in many dishes, e.g. fried with egg and served with rice.