1, pickled garlic: garlic (new) 1500g, salt 1 spoon, sugar 500g, aged vinegar 750g, balsamic vinegar 250g. Peel a few layers of fresh garlic skin, and there is always only one layer of tender skin left.

2. After cleaning, sprinkle with salt, mix well, and put it in the shade for one day to remove the water that kills garlic.

3. Pour out the spilled water and put it in the basket to dry.

4. Wash the pickled glass bottle, dry it in the shade, let it stand, pour in aged vinegar and sweet vinegar, add sugar, and stir it with clean and oil-free chopsticks until it is saccharified.

5. Put the dried garlic into the jar, cover it, and pour the water into the water tank at the bottle mouth to block the air and prevent bacteria from entering. Fill the sink with water about every few days to avoid water evaporation.

Kimchi is a favorite vegetable in China. It is pickled with salt and other condiments for a certain period of time. They have a strong salty taste and can be preserved for a long time. The main raw materials are cucumber, pepper, soy sauce, various vegetables, salt and so on.

Pickles in different places have their own characteristics and are not the same. Beijing's pimples, Tianjin's winter dishes, Baoding's spring is not old. Baoding has three treasures: iron ball, batter and youth. Spring in Suzhou is not old, but it is pickled with radish with tassels. After pickling, the long tassel is still green, extremely tender, slightly sweet, delicious and well-deserved.