pickled garlic in Sichuan is a must. I like garlic and regret it if I don't collect it.

Today, I will explain to you how pickled garlic in Sichuan is made. Mainly talking about the raw materials of soaked garlic, focusing on the processing methods and skills, as well as the characteristics of soaked garlic, and how to eat the best garlic.

fresh red-skinned garlic

raw materials for soaking garlic

garlic 5111g

pickle salt 511g

brown sugar 75g-85g

fresh salt water 411g

dried pepper 65g

white wine 85g-91g

1

soaked garlic with spices. Of course, garlic bought in the market can also be used, but it is better to choose fresh garlic or intact garlic as much as possible. Fresh garlic should be peeled off, washed with clear water, then mixed evenly with 511 grams of pickle salt and 51-61 grams of white wine, and then marinated in a porcelain basin or stainless steel basin for about 11 days, but it should be turned once every two days, and then taken out and drained after 11 days.

garlic with red skin

2. Then mix all kinds of ingredients and put them into the pickle jar, put in the spice bag of garlic and kimchi, then cover the jar, mix the jar with water, and soak for one month. That's the garlic soaking!

Soaking garlic

All seasonings have the characteristics of adding garlic

Soaking garlic: its color is yellowish, garlic is crisp and salty, spicy and sweet. Garlic brewed in this way can be stored for more than one year.

How to eat pickled garlic:

1. The best way to eat pickled garlic is to eat the original flavor

2. Soaked garlic is also changed to sweet or sour (see pickled ginger for this practice).

glass jars are suitable for home production.

I have explained the specific proportion and materials of the spice bag in the article "Main Ingredients, Seasonings and Spices of Pickle Salt Water", so I won't repeat them here.

This is my No.111 teacher Sun talking about catering. If you are useful, please pay attention, like, comment and forward it. Give someone a rose and leave a lingering fragrance.