Material preparation: fresh garlic head, 900g coarse salt, clear water, white sugar, aged vinegar, light soy sauce, etc.
1, 3000 grams of fresh garlic, remove the mud roots, peel off the skin, wash and control the moisture. Then, without adding water, marinate with 900 grams of crude salt for 2 days to remove excess spicy taste, and turn it over 2 to 3 times a day.
2. After 2 days, cover the garlic with enough water to soak it for 4 days, and change the water every morning and evening to make it crisp. After 4 days, fish out and drain. Rinse with a little vinegar to remove excess water and floating ash, and then pour it out.
3, put in glassware, it is not recommended to use metal or plastic products. The bottle cap is made of plastic, which is less prone to rust than metal. If the bottle is large and difficult to disinfect, it should be scalded with hot water and dried, then shaken with a little vinegar and then dumped.
4. Boil 600 grams of sugar, 300 grams of aged vinegar, 2100g of clear water and 0/50g of soy sauce, and let cool thoroughly.
5. Pour the cool sauce into a container filled with garlic. Cover and marinate in a cool and ventilated place for 2 months before eating. Take it out with clean chopsticks every time.
6. After two months, garlic gradually turned from white to deep from the outside to the inside, and slowly tasted. It's crisp