Three flavors pickled garlic (or elephant garlic) (กระเทียมหรือกระเทียมโทนดองสามรส ; gra thiiam daawng saam roht)

By: Hanuman
🔊 Listen to the Thai name pronunciation
pickled garlic

Pickled garlic brine is a common and popular souring agent deployed as a practical substitute for, or in addition to, lime juice. Unlike citrus fruits, which are seasonal, pickled garlic was a staple in the Siamese kitchen pantry. It has a rounded sour-sweet mature profile with a slight saltiness. The brine, made from a vinegar-sugar base brine, is frequently used for salad dressing; the pickled garlic is employed in a variety of other dishes, including curries, chili relishes, and even stir-fry dishes. It is advisable to always keep a jar of homemade pickled garlic on hand.

pickled garlic

this content is locked

Unlock exclusive content!

Log in now or become a valued subscriber 

Login

Forgot password? 

Incorrect username or password.

New account

Incorrect username or password.

Three flavors pickled garlic (or elephant garlic) (กระเทียมหรือกระเทียมโทนดองสามรส ; gra thiiam daawng saam roht)

Add your own recipe notes

You must be a member to use this feature

Ingredients
  

  • 500 g Young fresh garlic (กระเทียมอ่อน)

or

  • 500 g elephant garlic (กระเทียมโทน) peeled

For the brine:

  • 1 cup 5% white vinegar (น้ําส้มสายชู)
  • 1 1/4 cups granulated sugar (น้ำตาลทราย)
  • 1 tablespoon sea salt (เกลือทะเล)

Optional additions:

  • 1 stick cinnamon stick (อบเชย) (S8)
  • 1 piece Ginseng root Ginseng root (รากโสม)
  • 1 tablespoon goji berries (เก๋ากี้)

Instructions
 

  • Peel the young garlic, removing the outer layers and leaving the heads intact. If using elephant garlic, peel it completely.
  • Wash glass pickling jars: put the jars in a steamer, and steam-sterilize for 15 minutes on high heat.
  • Fill each jar with garlic (about 75% capacity).
  • Mix the brine ingredients and bring it to a boil. Let cool to a lukewarm temperature before pouring it into the jars on top of the garlic.
  • Store for at least 30 days before using.

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 250 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!