Thai Pickled Garlic (Kratiem Dong)
Thai pickled garlic, or Kratiem Dong, is a tangy, aromatic, and flavorful condiment that’s a must-have in Thai cuisine. This popular condiment is a staple in Southeast Asian communities, adding bold flavors to soups, curries, and salads. An easy recipe in 5 simple steps!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
- 8 oz (1/2 pound) fresh garlic. Use elephant or young garlic if possible.
- 1 tbsp Salt: Use kosher or Himalayan salt for better preservation and a cleaner flavor.
- 1/3 cup white granulated sugar
- 1/4 cup rice vinegar. Regular distilled vinegar is fine.
- 2 cup water. Filtered water is best
Instructions
- 1
In a medium saucepan, combine vinegar, sugar, salt, and enough water. Bring to a boil over high heat, whisking until the sugar and salt dissolve. Remove from heat and let cool.
- 2
Depending on your preference, you can peel the garlic cloves or leave the skins on. For young garlic heads, leaving the skin on is ideal for soups and curries. Trim the crusty brown bottom parts off, too.
- 3
Blanching the garlic in hot water helps reduce its sharpness, prevents it from turning blue, and kick-starts the fermentation process. For peeled garlic, blanch for 1 minute, and garlic with the peels on, blanch for 2-3 minutes. I like to use 3 small jars: one for peeled garlic, one for cloves, and one for whole heads. Pour the brine into each jar, dividing it as needed.
- 4
Place the garlic in a clean glass jar or pint jar. Pack the garlic tightly, and pour the cooled pickling liquid over it, leaving about 1 inch of space at the top.
- 5
Seal the jars and store them in the refrigerator for up to 3 months. Let them sit for at least 1 week before enjoying. Always keep the jars at room temperature before refrigerating to ensure even flavor development.