The best proportion of 5 kg sweet and sour garlic; 2:1:3 (sugar: vinegar: garlic) is the best ratio. This is because sweet and sour garlic is a traditional Chinese snack, and its delicacy is closely related to the proportion of its ingredients. Through practice, it is found that the best taste and flavor can be achieved by using the ratio of 2 kg sugar, 1 kg vinegar and 3 kg garlic in the process of cooking 5 kg sweet and sour garlic.

In this ratio, the sweetness of sugar, the sourness of vinegar and the fragrance of garlic can be fully integrated, and the taste of sweet and sour garlic is more crisp and delicious. Of course, this ratio is not absolute, and it needs to be properly adjusted according to personal taste and the quality of ingredients in the actual cooking process. But generally speaking, the ratio of 2:1:3 is the best reference standard for cooking 5 Jin of sweet and sour garlic.

How long can I eat sweet and sour garlic?

Pickled with sweet and sour garlic 15-30 days can be eaten. Sweet and sour garlic can be eaten when it is just soaked, but it tastes like raw garlic and has no characteristics. Generally, it takes 15-30 days. After full fermentation, the taste of sweet and sour garlic will become better, and the temperature will turn green and the nutritional value will be higher.

Sweet and sour garlic can be put at room temperature or in the refrigerator. It is generally suggested that when the temperature is low in winter, the sweet and sour garlic should be placed in a cool place at room temperature. And if the weather is hot, you can put it in the refrigerator. Because sweet and sour garlic is easy to produce the precursor of garlic pigment in low temperature environment, which makes garlic green, nutritious and delicious.