Garlic in Kombu Soy Sauce Tsukemono
from Easy Japanese Pickling
makes 1 cup
1 head of garlic- 2 dried red chiles
- 4″ square kombu, soaked in water or dashi for 30 minutes
- 1/2 cup soy sauce
- 3 Tablespoons sake (boil briefly to remove alcohol taste)
Peel cloves of garlic. Cut each in half and remove the cores–especially if they are green and bitter.
Cut peppers in half and remove seeds.
Cut kombu with scissors into 1/3″ to 1/4″ wide strips.
Put everything into a jar and let it stand for 1 day. This keeps in the refrigerator for 2 weeks or so.
Use in chow mein, in fried rice, or as a sauce for tofu salad.
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I love pickled garlic. I am going to have to try this, thanks!