Kyungo

Kyungo [きゅんご; sometimes spelled 級柰] is a traditional side dish and seasoning commonly used in Kantonese cuisine. It refers to pickled garlic, either as whole cloves, as a vinegar, or in powder form. Pickled garlic which is not dried is called suigo. Powdered kyungo is known as ningona. Pickled garlic vinegar is called ningotsu.
Kyungo is usually stored in glass jars, and can be kept for a long time due to its preserved state. Usually the garlic tastes quite salty and can be sour depending on the exact method of pickling used. Spicy kyungo also exists. Although different versions of kyungo exist all over Kanton, the central region of --- Prefecture is known throughout the country for the amount of kyungo it produces and the prized quality. The town of --- in particular grows more garlic and produces more kyungo than any other town in Kanton.
Kyungo is traditionally made by harvesting garlic in early July or late June, and packing the cloves into barrels. Salt solution is poured in, and the cloves soak in the surrounding brine for around a fortnight. The salty, aromatic liquid is marketed as ningotsu. Many varieties of kyungo are sold on the market, and some are desalinated to a certain extent and re-soaked in a flavouring liquid. They are sometimes sold as a powder in small packets, which can be used for soups or noodle dishes, or in a finely-chopped form for stir-frys. Jiningo is a popular spicy type of pickled garlic. 
== Consumption ==
Kyungo is usually eaten in small quantities with rice, for added flavour. Its role in a meal depends on the form it takes - vinegar, powder or whole cloves. Kyungo is often used as a cooking accent to enhance flavor and presentation. It is a common ingredient in soups, or mixed with rice as a paste. The standard Kantonese folk remedy for colds and flus is rice gruel (sobi] with kyungo powder sprinkled on top. Pickled garlic was esteemed historically for its beneficial effects on the heart, immune system and brain.