Second, rinse the peeled garlic rinsed with water and soaked for 4~6 hours, remove the sediment impurities, and then drain the water.
Three, salted by 10% of the total amount of garlic with salt, first in the bottom of the tank spread a layer of salt, and then a layer of garlic sprinkled with a layer of salt, loaded and compacted, loaded until the tank eighty percent full until the top layer and then sprinkled with a layer of salt, cover the lid of the tank.
Four, inverted jar marinade, 12 hours inverted jar 1 time, so that the upper and lower layers of garlic marinade evenly, until the cylinder garlic brine to reach the height of the garlic 3/4, you can no longer inverted jar. Generally need to pour cylinder 4~6 times.
Five, drenching brine at the end of each inverted cylinder, the pickled brine drenched to the surface of the garlic in the cylinder. The total time for pickling and brining is 10~15 days.
Sixth, sunshine garlic salted garlic out, spread on the mat to dry, during which time to turn 1 time a day, sunshine to the garlic for 70% of the original weight can be. After drying should be flaccid garlic skin peeled off, and the garlic according to large, medium and small into three levels of separate flavoring.
Seven, the preparation of flavored liquid ingredients: red garlic with vinegar 35 kg, 11 kg of brown sugar (white garlic with white vinegar 35 kg, 11 kg of sugar). When preparing, first heat the vinegar to 80℃, then add sugar and stir to make it fully dissolved, standby.
Eight, the altar will be salted garlic into the altar, gently pressed, loaded to the altar of 3/4 height, add seasoning solution to submerge the garlic is appropriate, the general ratio of salted garlic and seasoning solution for 1:1. in the seasoning solution on the surface of the small bamboo rows pressed garlic to prevent the garlic from floating. Then use plastic film to seal the mouth of the altar, and then coated with yellow mud tightly closed. Place the altar in a cool, dry place, 4 months later, it will be ready.