1. Peel off the skin of the new garlic, trim off the stems and roots.
2. Many people have never seen the original appearance of garlic. Let me show you the two pictures above.
3. New garlic before untreated, just dug out from the ground.
4. Wash the processed garlic, and then completely soak it in water for a day and night to remove the flavor and remove the spiciness, changing the water twice in the middle.
5. Take out the soaked garlic to control the water, then sprinkle in half a bag of salt, stir evenly and marinate overnight.
6. Wash the garlic to remove the excess salt, take it out and let it sit overnight.
7. Pour all the sugar and rice vinegar into a pot and boil, then let it cool naturally.
8. Put the garlic in the container first, and then add the sweet and sour sauce (be careful not to put the garlic too full, leave a little space, and pour the soup into the garlic completely.)
9. Take out the old jar handed down from my ancestors, wash and dry, and put the remaining garlic in it.
10. Add soybean soy sauce to the remaining soup, boil and let cool naturally.
11. Pour the soy sauce-colored sweet and sour sauce into the garlic in the old jar to completely submerge the garlic.
12. The two kinds of sugar garlic are all finished, then the jar is sealed, and the rest is left to time. You can eat it in about two months! (During the period, you can turn it on and stir several times, and put the bubbles produced by fermentation by the way)
13. The white garlic that is less than a month old, because it is soaked purple garlic, it is estimated that the white garlic will not go anywhere 😄
14. Soy sauce-colored garlic will color quickly, so it should be soaked for a long time to completely remove the garlic flavor.
15. Looks very tempting!
16. Pickled garlic does not need to be tightly sealed, just cover the lid to keep it away from dust, and it is very durable and can be eaten for many years. It's very convenient to eat as much as you want.
Tips:The vinegar should be white rice vinegar, not white vinegar, soy sauce is not light soy sauce or dark soy sauce, but soy sauce.
