Garlic can be pickled as usual after germination, but the garlic will become loose and taste worse because of germination. Garlic can be classified into large-petalled garlic and small-petalled garlic according to the size of garlic cloves, single-layer garlic-coated garlic variety and double-layer garlic-coated garlic variety according to the anatomical classification of garlic bulbs, and low-temperature sensitive garlic, low-temperature intermediate garlic and low-temperature slow garlic according to the ecological adaptability classification.