1. Buy new garlic and remove a few layers of skin.
2. Cut off a small piece of garlic head.
3. Cut off a little root under the garlic head with the peeled layers of skin.
4. Put the processed garlic, sugar, and vinegar into a pickling vessel. The vessel is a glass jar commonly used in Sichuan to make kimchi. There is a bowl on it. After it is buckled, it can be sealed with water on the side. When the fermentation is complete, watch the garlic skin turn dark brown, you can eat it!
Tips:During the fermentation process, add water frequently, and don't let it get into the air. Don't worry about it during storage.
