How is Pickled Garlic used in Thai cooking?

Pickled garlic - gratiam dong - is young garlic bulbs soaked in vinegar with sugar and salt for three to six weeks until soft, sweet, and tangy. The pickling mellows garlic's raw bite into something almost fruity, sweet-sour with just a whisper of sharpness. Thinly sliced, it's eaten as a condiment and a garnish - a bright, acidic counterpoint to rich noodle soups and fried rice. The young bulbs are tender enough that you eat the whole clove, skin and all.

Can I cook with Pickled Garlic in a Chiang Mai cooking class?

Yes - we use Pickled Garlic in our hands-on classes. Explore them on our Cooking Classes page.

Pickled Garlic - Thai Pantry Essentials | Thai Akha Kitchen

Pickled garlic - gratiam dong - is young garlic bulbs soaked in vinegar with sugar and salt for three to six weeks until soft, sweet, and tangy. The…

Pickled Garlic - Thai Pantry Essentials | Thai Akha Kitchen Pickled garlic - gratiam dong - is young garlic bulbs soaked in vinegar with sugar and salt for three to six weeks until soft, sweet, and tangy. The…