The pickling method of soy sauce, sweet and sour garlic is as follows:

Tools/Materials: 500ml light soy sauce, 3g salt, 500g sugar, 500ml mature vinegar or rice vinegar, appropriate amount of dark soy sauce, pot, kimchi altar.

1. Peel off the outer skin of fresh garlic, clean it and control the moisture.

2. Soak the washed garlic in light salt water for a day, then remove it and remove the water.

3. Put soy sauce, vinegar, sugar and salt into a pot and heat until boiling. The taste of the sauce can also be adjusted according to personal taste.

4. Pour the boiled sauce into a clean oil-free and water-free kimchi jar and let it cool. Then put the soaked and controlled garlic into the kimchi jar one by one.

5. Marinate for 20 days before eating.