Pickled Garlic
1.
The garlic was so dirty when I bought it, I didn't take it. Peel off the thick skin of the garlic layer by layer, and then cut it into garlic. Do not wash, wipe it with a dry cloth (it is basically clean) and let it cool all night.
2.
Prepare the vinegar. Sugar is high in liquor. (I used 65°)
3.
Cut the ginger into slices and wipe the dried chili with a dry cloth.
4.
Wash the kimchi jars with boiling water in advance and dry them. Pour the sugar.
5.
Pour the vinegar. (The ratio of vinegar to sugar is 2:1)
6.
Then use clean chopsticks to stir evenly with refined sugar and vinegar until combined.
7.
Add garlic, ginger slices and dried chilies. Pour an appropriate amount of high liquor on top.
8.
Cover the jar and bowl. Place in a cool place. At least 4 weeks.
9.
The marinated sweet garlic has no additives and is very delicious. A good companion for boiling lamb.
Tips:
The ratio of vinegar to sugar is: vinegar 2: sugar 1.
Be sure not to wash the garlic with water when handling it. You can eat it in 4 weeks, and you can eat it until the Spring Festival.
