3000 grams of fresh garlic, 1200 grams of sugar, 70 grams of salt.

Practice

1, the garlic to the old skin, yards into a clean small jar, yards when a layer of garlic sprinkled with a layer of salt, 3000 grams sprinkled (50 grams) salt, and finally on top of the pouring (100 grams) of water, pickling 12 water, to the garlic jar dipped in water, submerged garlic surface. To meteorite 3 days to change the water once in a row days, in order to remove the garlic spicy flavor;

2, will put the garlic into a clean pot, sprinkle sugar, with the hands of sugar evenly rubbed on the garlic, and then loaded into the altar of garlic, every house garlic sprinkled with a layer of sugar sugar will be sprinkled with sugar;

3, with the water (300 grams), salt on the fire boiled and cooled Xu Xu poured into the altar, and then sealed the altar mouth with two layers of gauze, with a thin rope tightly, and then placed in a cool place about 50 days. Place in the sun and cool place about 50 days can be.

Materials

Garlic 300 grams, 500 cc of water, salt 1/4 tsp, 200 grams of sugar, vinegar 50 weeks

Practice

1.the complete head of garlic excess stems cut off.

2. Peel off the excess skin of the garlic head of Method 1, but leave the last layer, so that you can keep the head of garlic intact.

3. Take a mixing bowl, add cold water, put the garlic head of Method 2 into the water, add a pinch of salt (in addition to the portion) into the water and mix well, soak for about 6 hours, then pull out and drain the water.

4. Take a small pot, add water to boil, add salt, sugar to boil and dissolve, add vinegar and mix well when cool, take a glass jar, put in the garlic head of method 3, pour the sugar sauce into the soaking, seal the lid for about 3 months.

Ingredients

Garlic (whole)

10 pcs (1)Salt

1/2 tbsp

(2)Brown Sugar

1 1/2 cup

White Vinegar

3 cups

Water

1 cup

Salt

1 tbsp

Soy sauce

1 tbsp

How to do it

(1) Peel the outer skin of 10 whole garlic cloves slightly and set aside.

(2) Bring a pot of water to a boil, add a pinch of salt and remove from the heat. Add the garlic and let it macerate for 20 minutes.

(3)Combine all ingredients of seasoning (2) in a saucepan, bring to a boil, remove from heat and cool, then make sweet and sour sauce.

(4)Put the garlic and the cooled sweet and sour sauce into a container to marinate, cover the garlic with the sweet and sour sauce, cover and put it in the refrigerator to soak for more than 2 weeks, and it can be preserved for about 1 to 2 months.

Materials

10 pounds of fresh garlic (5,000g), 4 bottles of white vinegar (2,000ml), 500g of crystal sugar, 400ml of honey

Practice

Peel off the outer layer of fresh garlic one by one and cut off the root and beard parts, and cut the stems neatly.

Wash the treated garlic under running water, then soak it in a larger sink or basin of water for 1 hour, after which continue to rinse it thoroughly again under running water. Leave to drain for 8-10 hours.

Make the sweet and sour broth for the pickled garlic by adding all the white vinegar and yellow crystal rock sugar to a cooking pot and boiling over medium heat until the rock sugar melts. Turn off the heat and let it sit and cool to room temperature.

Take a clean and dry kimchi jar, put the drained garlic into the jar, then pour in the cooled sweet and sour sauce (the amount of water should be enough to cover all the garlic), and finally pour the honey evenly over the surface.

Cover and seal the kimchi altar. You can start serving after 2 months of pickling, up to 12 months.

Tip:

Each time you take the sugar garlic, you need to fish it out with clean and waterless chopsticks or spoons so that the broth does not spoil.

When you pickle sugar garlic again in the next year, the old broth can be used again, you need to pour out all of it, and add 1 bottle of white vinegar and appropriate amount of rock sugar. Re-boil and let cool.