Kratiam dong

Step 1: Trim the roots and the dry top of each 1 ⅛ lb young garlic heads head and peel off only the loose outer papery layers, leaving the heads whole.

Step 2: Put the heads in a glass bowl, add the 1 cup white vinegar and 2 tbsp salt, and top up with just enough water to cover. Weigh down with a plate and leave in the fridge for 24 hours; the garlic softens slightly and smells less sharp.

Step 3: Sterilise the jar and lid: wash in hot soapy water, rinse, then set the jar upside down in a 250°F oven for 10 minutes (or boil jar and lid for 10 minutes). Let it cool and dry completely; jar, lid and every spoon you use must be bone dry.

Step 4: Drain the garlic, discard the soaking liquid and pack the heads snugly into the sterilised jar.

Step 5: Bring the 2 cups rice vinegar or white vinegar, ¾ cup water, 7 oz white sugar and 1 ½ tbsp salt to the boil in a non-reactive pan over a medium heat, stirring until the sugar dissolves, then simmer 2 minutes.

Step 6: Let the brine cool to room temperature, then pour it over the garlic until it is covered by at least 2 cm. Press down with a small glass weight or a folded piece of baking paper so no garlic sticks out.

Step 7: Close the jar and keep it in the fridge the whole time. Taste after 3 weeks; it is ready at 3–4 weeks when the cloves are sweet and crunchy without a burn.

Step 8: Keeps 3 months in the fridge; use a clean dry spoon. Throw it away if the brine turns cloudy or slimy (it should stay clear), if it fizzes, if the lid bulges, or if you see mould or smell anything rotten.