1. Choice: Be sure to choose white garlic from the north so that it tastes better.
2. Treat the garlic clean, but don't remove the garlic tails.
3. Mix 100 grams of raw water with 5 grams of salt into light brine, then soak for 2 hours, then remove the garlic, and place the garlic head down in a ventilated and cool place to dry (it takes about two days).
4. Remove the garlic tails
5. The seasoning ratio of sweet garlic: 3 tablespoons of sugar and 2 tablespoons of vinegar (the shelf life of 0-4 degrees can be stored for 1 year) The seasoning ratio of sour garlic: 3 tablespoons of sugar and 2 spoons of vinegar (the shelf life of 0-4 degrees can be stored for 15 -30 days)
6. Note: Use 1:1 white vinegar and rice vinegar for vinegar
