2, production method: fresh garlic to remove fibrous roots, peel off the old garlic skin, wash and drain.

3, according to the ratio of salt for fresh garlic per 100 kg 10 kg, put them in the cylinder layer by layer, and then put them into more than half of the cylinder. In addition, use a cylinder of the same size for later use.

4. Change the cylinder once every morning and evening, so that the garlic can be marinated evenly until 15 days later, and it becomes salted garlic.

5. Take out the garlic, dry it on the table, turn it once a day, and dry it to 70% of the original weight.

6. Put the salted garlic into the jar and press it gently. When it is 3/4 of the jar, inject the prepared sweet and sour liquid into the jar. After it is full, put a few bamboo pieces horizontally in the jar to prevent the garlic from floating.

7. Finally, tie the jar mouth tightly with oiled paper or plastic cloth, seal it with concrete, and it can be eaten after 2 months. If it is sealed and stored, it can be preserved for a long time.