![IMG_4636 IMG_4636](http://lh5.ggpht.com/_2TO1eko-LLQ/TAnYvNszDYI/AAAAAAAABfg/OLKZSUttxm4/IMG_4636%5B2%5D.jpg?imgmax=800)
First, dunk your bulbs of garlic in water for about 30 minutes. (I only ended up using 6 of them and used the other two for the jang jorim I made today!)
![IMG_4637 IMG_4637](http://lh4.ggpht.com/_2TO1eko-LLQ/TAnYvRidYQI/AAAAAAAABfk/s2v_4-V5myg/IMG_4637%5B2%5D.jpg?imgmax=800)
Cut off the tips (or is it bottom?) of each garlic bulb and throw it back into the water. This is so that all the juices can seep into each and every clove. Some people take out all the individual cloves and then pickle it, but I found that keeping the skin intact gives it more flavor in the end. It's just a little bit more work to eat in the end. =P
![IMG_4638 IMG_4638](http://lh3.ggpht.com/_2TO1eko-LLQ/TAnYv6wCNZI/AAAAAAAABfo/hOYtcZvXBW4/IMG_4638%5B2%5D.jpg?imgmax=800)
Rinse your garlic and peel off a few layers of the skin.
![IMG_4641 IMG_4641](http://lh3.ggpht.com/_2TO1eko-LLQ/TAnYwGhN3tI/AAAAAAAABfs/_PULL2n9BoI/IMG_4641%5B2%5D.jpg?imgmax=800)
Grab some vinegar.
![IMG_4646 IMG_4646](http://lh6.ggpht.com/_2TO1eko-LLQ/TAnYwU8XenI/AAAAAAAABfw/5mTc6DNNcJE/IMG_4646%5B2%5D.jpg?imgmax=800)
I used 6 bulbs of garlics and 3 full cups of vinegar. This will sit on my countertop for abut 7-10 days before I do the next step. The vinegar will take out the bite in the garlic so it won't be so spicy. Trust me on this.
The next step involves using soy sauce, vinegar, sugar, and cooking wine to make the pickling sauce. This will be shown next week! Until then, BYE!!!
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Okay, I'm back. This garlic has sat in the vinegar for about 10 days. If after a few days, the water level goes down, just pour some more vinegar in to fill it to the top again. Open the container and throw out all the vinegar and rinse the garlic bulbs under cool water.
![IMG_4951 IMG_4951](http://lh6.ggpht.com/_2TO1eko-LLQ/TAnYwxTlxyI/AAAAAAAABf0/A8FC_H3P_Vg/IMG_4951%5B5%5D.jpg?imgmax=800)
Meanwhile combine the following and bring to a boil for about 15 minutes: 2 cups water, 1 cup soy sauce, 1/2 cup vinegar, 2 TB sugar, 4 TB rice wine, 1 jalapeno, 1 pepper, 1 small onion. After it boils, LET IT COOL DOWN COMPLETELY!
![IMG_4957 IMG_4957](http://lh3.ggpht.com/_2TO1eko-LLQ/TAnYxGAtINI/AAAAAAAABf4/hw2raWsEuzc/IMG_4957%5B2%5D.jpg?imgmax=800)
After the liquid has cooled, pour it into the CLEANED garlic bulbs...
![IMG_4959 IMG_4959](http://lh6.ggpht.com/_2TO1eko-LLQ/TAnYxXVjsNI/AAAAAAAABf8/L7zdbD1rl8s/IMG_4959%5B2%5D.jpg?imgmax=800)
Store inside your fridge and it will be ready in about 5 days! I'm going to empty the liquid into a pot in about 3 days and boil and cool and reuse once more. I'll update when I can!