便利にんにくの保存方法【1年長期保存可能】3種類の作り方簡単レシピ

These recipes show you how to make convenient grated garlic, chopped garlic pickled in koji, oil, and sake. They're a must-have! It's even tastier than tube garlic. You'll never buy tube garlic again, lol. Garlic koji is made using only the moisture from the garlic, without adding water, resulting in a richer flavor. Ingredients for Garlic Koji: 150g grated garlic 50g koji 18g salt (about 9% of the total amount) (If the koji is too dry, add water with about 10% the salt content.) Take care to sterilize and prevent bacterial growth in containers and containers during preparation and storage. Store in the refrigerator. The storage period, best-by date, and expiration date are only guidelines. Bacteria may cause the product to spoil more quickly. The color will darken over time, but this is not a problem. Minced or grated garlic can also be pickled in sake, but the flavor will quickly fade. Garlic has a strong smell, so we recommend using a glass container. ☆The methods and recipes introduced here are purely my own. Please adjust the amounts to suit your taste. ▼How to Make Fermented Ginger▼    • 【簡単失敗しない】発酵生姜の作り方と使い方 | しょうがの選び方と腐敗の見極め方法   ▼How to Make Vegetable Koji▼    • 【簡単】野菜塩麹の作り方 | 自家製発酵食で免疫力アップ   ▼I'd Love It If You Subscribed▼    / @hokkoricooking   ▼Table of Contents▼ 0:00 How to Store Garlic (opening) 0:57 How to Peel Garlic 2:00 How to Store Garlic Cloves | How to Make Garlic Pickled in Sake 2:49 How to Store Chopped Garlic | How to Make Garlic Pickled in Oil 3:53 How to Store Grated Garlic | How to Make Garlic Koji 6:18 How to Store Grated Garlic | How to Make Garlic Pickled in Oil 7:37 Storage Methods and Best-Before Dates #ConvenientGarlicStorage #Long-TermGarlicStorage #GarlicKoji #HowToStorageGarlic #Garlic #Garlic #GarlicRecipes #HealthyFoods #FermentedFoods #WarmCooking