Type what you have

Ingredients

• ✓ garlic

Instructions

1. 1 Place a rice cooker in your garage or on an outside porch if possible; the garlic will release a very strong odor as it cooks. Place garlic in the rice cooker. Cover and cook on the Keep Warm setting for 2 weeks, without opening the lid.
2. 2 After 2 weeks, check garlic. It should be soft, fermented, and black in color. If not, continue to cook on the same setting, checking weekly, 1 to 4 more weeks.

By Yoly

Ingredients

• ✓ garlic
• ginger root
• olive oil

Instructions

1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Ingredients

• ✓ garlic
• water
• brown sugar
• cornstarch
• red pepper flakes

Instructions

1. 1 Combine water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat; stir until sugar is dissolved and sauce is thickened.
2. 2 Remove the saucepan from heat; stir in garlic and red pepper flakes.

By SMILEJENNA

Ingredients

• ✓ garlic
• onion
• ginger root
• lemon
• soy sauce
• sugar
• white vinegar

Instructions

1. 1 In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

By Susan

Ingredients

• ✓ garlic
• red wine vinegar
• olive oil
• hoisin sauce
• honey
• salt
• black pepper

Instructions

1. 1 Whisk the red wine vinegar, olive oil, hoisin sauce, honey, garlic, salt, and pepper together in a bowl. Store in refrigerator. Shake well before use.

By Trishie

Ingredients

• ✓ garlic
• jalapeno pepper
• serrano pepper
• water
• brown sugar
• salt
• white vinegar

Instructions

1. 1 Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.
2. 2 Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
3. 3 Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.
4. 4 Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
5. 5 Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ garlic
• napa cabbage
• rainbow carrot
• kosher salt
• scallion
• chili paste
• white miso
• ginger

Instructions

1. 1 Quarter each head of cabbage; remove and discard the cores. Chop cabbage into 1-inch pieces. Transfer in batches to a large salad spinner. Fill with water, agitate with your hands, drain and spin. Repeat with remaining cabbage.
2. 2 Peel and trim carrots. Cut into 1-inch lengths, then julienne cut.
3. 3 Divide cabbage and carrots evenly between 3 large anti-reactive bowls. Sprinkle 1/3 of the salt over each bowl, then massage with your hands until cabbage is well coated and starting to soften. Fill bowls with cold water to cover. Cover with plastic wrap and let sit on the counter for 2 to 3 hours.
4. 4 Drain cabbage and carrots in a strainer. Reserve 1 to 2 cups brine in a sealed container.
5. 5 Meanwhile, trim scallions. Cut dark green parts into 1-inch lengths and set aside. Cut off white parts (the bottom 3 to 4 inches), cut into 1/2-inch pieces, and place in a food processor. Set light green parts aside for another use.
6. 6 Add chili paste, miso, garlic, and ginger to the food processor. Process until fully blended; it will be thick.
7. 7 Transfer cabbage and carrots back to the bowls and add dark green scallions. Spoon 1/3 of the chili paste mixture into each bowl. Use food-safe gloves and massage it all over until vegetables are completely covered.
8. 8 Pack kimchi into six sterilized pint-sized jars. Cover with a 2-piece lid and screw partway to keep lid in place but not to seal.
9. 9 Transfer jars to a rimmed baking dish and let sit at room temperature until bubbly and fragrant, about 72 hours. Every 24 hours, open the jars and slide a clean chopstick or knife down all 4 sides of each jar to release air bubbles. Press veggies down with a spoon so they are submerged in liquid, adding a spoon or two of reserved brine if necessary, but veggies do release a fair amount of liquid. Because the lids are not sealed fully, there may be some overflow. That's okay, just wipe the jars and continue on with the process. It just means the fermentation is very active.
10. 10 After the 72 hours, clean outsides of jars and inner rims as necessary. Seal lids tightly and store in the refrigerator.

By jaybu

Ingredients

• ✓ garlic
• vital wheat gluten
• vegetable broth
• liquid aminos
• nutritional yeast
• olive oil
• water
• tamari

Instructions

1. 1 Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
2. 2 Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
3. 3 Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.

By Deborah Mackenzie

Ingredients

• ✓ garlic
• soy sauce
• peanut butter
• brown sugar
• rice wine vinegar
• sesame oil
• hot sauce
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and pepper together in a large bowl until well combined.

By April Broxton

Ingredients

• ✓ garlic
• vegetable oil
• ginger root
• water
• peanut butter
• lemon
• sweet chili sauce
• hoisin sauce
• soy sauce
• red pepper flakes

Instructions

1. 1 Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
2. 2 Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

By Genevieve

Ingredients

• ✓ garlic
• water
• rice vinegar
• sugar
• ginger root
• chile pepper
• ketchup
• cornstarch
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water and vinegar into a saucepan; bring to a boil over high heat. Stir in sugar, ginger, chile pepper, ketchup, and garlic; simmer for 5 minutes.
3. 3 Place cornstarch in a small bowl; mix in water until smooth. Whisk cornstarch mixture into chili sauce.
4. 4 Remove the saucepan from the stove; let cool. Transfer to a bowl, cover, and refrigerate until needed.

By Tania Hobson

Ingredients

• ✓ garlic
• vegetable oil
• shallot
• star anise
• cinnamon
• red pepper flake
• ginger
• soy sauce
• sugar
• shiitake mushroom powder
• salt

Instructions

1. 1 Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium heat. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
2. 2 Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
3. 3 Strain shallot mixture through a fine mesh sieve over red pepper flake mixture. Let garlic and shallot pieces cool in the sieve, then stir them back into the infused oil. Discard star anise.
4. 4 Pour into a glass container with a secure top; chill until ready to use.

By Diana71

Ingredients

• ✓ garlic
• ketchup
• brown sugar
• soy sauce
• sherry
• hoisin sauce
• mustard
• ginger
• 5-spice powder
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

By Kelly Joy

Ingredients

• ✓ garlic
• soy sauce
• honey
• rice vinegar
• sesame oil
• brown sugar
• sesame seed
• ginger
• water
• cornstarch

Instructions

1. 1 To make a marinade: Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a bowl until well combined.
2. 2 To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

By Matthew Broomhead

Ingredients

• ✓ garlic
• olive oil
• thyme

Instructions

1. 1 Cut tops off garlic bulbs. Place bulbs on a clean working surface; press down firmly on bulbs with the flat part of a large knife to separate cloves. Remove and discard skins.
2. 2 Pour oil into a very small pot; add garlic cloves and thyme. Cook over medium heat until bubbles start to form. Reduce the heat to the lowest possible setting, and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves. Let cool to room temperature, 15 to 30 minutes.
3. 3 Transfer mixture to a sterilized jar, then seal and refrigerate.

By Bren

Ingredients

• ✓ garlic
• olive oil
• salt

Instructions

1. 1 Place a steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water up to the bottom of the steamer basket.
2. 2 Cut off top 1/4 inch of garlic head. Place head, cut-side up, into the steamer basket; drizzle with olive oil and season with salt. Close and lock the lid. Select Poultry function according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer garlic to a plate and let cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.

By Bren

Ingredients

• ✓ garlic
• rosemary
• olive oil

Instructions

1. 1 Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

By Krystal

Ingredients

• ✓ garlic
• salt
• red pepper flakes
• olive oil

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
3. 3 Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
4. 4 Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

By France Cevallos

Ingredients

• ✓ garlic
• white vinegar
• white sugar
• liquid pectin

Instructions

1. 1 In a food processor or blender, blend garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring mixture to a boil, stirring constantly. Quickly add pectin. Return mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat.
2. 2 Immediately fill five, sterilized half pint jars with jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

By Luella Hanberry

Ingredients

• ✓ garlic
• serrano chile pepper
• kosher salt
• vinegar

Instructions

1. 1 Place peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour vinegar through the feed tube; process until smooth, about 5 minutes.
2. 2 Pour sauce into a medium saucepan and bring to a boil over medium-high heat; cook for 1 minute. Remove from heat and let cool. Transfer to a jar; refrigerate for at least 1 day.
3. 3 Strain sauce through a fine-mesh strainer. Store refrigerated.

By Jon Rachiele

Ingredients

• ✓ garlic
• lemon
• peppercorn
• onion flakes

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Wash and dry lemons; peel zest from lemons using a vegetable peeler, making sure not to get any pith. Spread peels in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until peels are curled up and dried, about 30 minutes. Turn off oven; cool peels inside oven, propping door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove peels from oven; cool completely.
4. 4 Combine cooled, dried lemon peels and peppercorns in the bowl of a food processor fitted with a blade; pulse until coarse. Add dehydrated garlic and onion; blend until fine and thoroughly combined.
5. 5 Transfer to a container; rest before using so flavors can meld, about 3 hours.

By Buckwheat Queen

Ingredients

• ✓ garlic
• butter
• oregano
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a small saucepan.
3. 3 Add garlic , and sauté until cooked and fragrant.
4. 4 Add oregano and basil; stir until heated through.
5. 5 Serve warm.

By Christine

Ingredients

• ✓ garlic
• mayonnaise
• lemon juice
• cayenne pepper

Instructions

1. 1 Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Kristie Ghioni

Ingredients

• ✓ garlic
• tomato sauce
• oregano
• basil

Instructions

1. 1 Mix tomato sauce, garlic, oregano, and basil in a bowl until well combined. Spread mixture over pizza crusts as desired.

By Melanie Harvey

Ingredients

• ✓ garlic
• tahini
• lemon juice
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk tahini, lemon juice, and garlic together in a bowl; add water, 1 tablespoon at a time, until dressing reaches desired thickness.

By LonestarNR

Ingredients

• ✓ garlic
• aluminum foil
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the air fryer to 380 degrees F (190 degrees C).
2. 2 Cut the top off the head of garlic and place on a square piece of aluminum foil. Bring the foil up and around garlic. Pour olive oil on top and season with salt and pepper. Close ends of foil over garlic, creating a pouch.
3. 3 Air fry until garlic is soft, 16 to 20 minutes. Open the foil pouch very carefully, as hot steam will escape.

By Yoly

Ingredients

• ✓ garlic
• kosher salt
• lemon juice
• olive oil
• water

Instructions

1. 1 Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
2. 2 Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

By John Mitzewich

Ingredients

• ✓ garlic
• soy sauce
• olive oil
• lemon

Instructions

1. 1 Combine soy sauce, olive oil, lemon juice, and garlic in a bowl and pour into a resealable plastic bag.
2. 2 Add meat, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

By H Roberts

Ingredients

• ✓ garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine olive oil, garlic, salt, and black pepper in a blender or the bowl of a food processor; process for 3 to 5 minutes.

By FIVEBRIGS

Ingredients

• ✓ garlic
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

By Allrecipes Member