Sterilise a container with boiling water. Wash the garlic, pat dry thoroughly, and cut off the root ends. Thinly slice into 3 mm or use whole.

Put the garlic into the container, pour in enough soy sauce to cover the garlic, and seal with the lid to keep it from going bad.

When you are using the whole garlic without slicing, you can keep the mixture at room temperature. When I use sliced garlic, I keep the sauce in the fridge.