1, buy back 10 pounds of garlic to remove the old skin, in the root with a knife to remove some small dirt.

2, into the basin, soak in cold boiled water for 24 hours, and then take out and drain.

3, ready materials, soy sauce, vinegar, pepper, dashi and other ingredients are ready, put aside.

4, net pot pour cool water, soy sauce, vinegar, pepper, sugar, salt and so on. Heat and pour into the pot, stir well and let cool.

5, put the drained garlic into the newly purchased and washed bottle, note: the bottle after washing, must be dried in the sun, can not have water.

6, the seasoning, add some white wine, can play the role of sterilization, and then cover the lid. This can be kept for more than four years.

7, sweet and sour garlic is generally pickled for about 10 days can be opened to eat, but pay attention to eat when it is best to use clean chopsticks to take out to eat, so as to avoid the entry of bacteria, take out immediately cover, so that save four years is no problem.