Sweet and sour garlic,

is a good companion to meals in many northern families. Because it contains a magical substance called allicin, garlic has become a good way to lower blood lipids. Research has found that fresh garlic can significantly reduce levels of harmful cholesterol in the blood. Garlic powder products can reduce cholesterol by 8%, while fresh garlic or garlic extract can reduce cholesterol by 15%. Experiments have found that when a few drops of allicin are added to milk, the cholesterol in the milk is greatly reduced. People who like to eat garlic are much less likely to suffer from heart disease because garlic can lower blood cholesterol and triglycerides.

Vinegar has always been known as a blood vessel softener. Acetic acid helps convert energy, soften blood vessels, and lower blood cholesterol. Organic acids help maintain the balance and stability of the pH of the human body's internal environment. Regular intake of a small amount of vinegar can effectively prevent arteriosclerosis in the human body.

The method of making sweet and sour garlic is very simple. Choose the newly released tender garlic, remove the skin and soak it in water for more than a day. The water needs to be changed several times during this period. The water should be boiled and then cooled, which can remove the spiciness and not hurt the stomach when eaten. Add sugar and white vinegar to the garlic and let it sit for a month before you can eat it. The best vinegar is white vinegar. Black vinegar, that is, mature vinegar, contains higher sodium than white vinegar, which is not good for patients with high blood pressure and cardiovascular disease. Don’t add too much sugar, just season it, the best choice is brown sugar.

Recommended consumption method: Eat half a head of sweet and sour garlic, or five or six cloves, for lunch and dinner every day. People with weak gastrointestinal function should not eat more. Garlic is spicy and has a pungent smell. It is associated with enteritis and liver disease. of people eat less. Patients with hyperlipidemia who insist on taking sweet and sour garlic for two months will definitely have a good lipid-lowering effect.

How to pickle sweet and sour garlic:

Method 1:

Ingredients: 100 kilograms of fresh garlic, 10 kilograms of salt, 0.7 kilograms of vinegar, and appropriate amount of brown sugar , a little five-spice powder

Preparation method:

1. Choose neat, plump, white-skinned, fresh garlic. Remove the fibrous roots, peel off the old garlic skin, wash and drain.

2. According to the ratio of 10 kilograms of salt for every 100 kilograms of fresh garlic, pack it layer by layer in the tank until more than half of the tank is filled. Use another tank of the same size for later use.

3. Change the jar once every morning and evening. In this way, the garlic will be marinated evenly. After 15 days of marinating, the garlic will be salted.

4. Take out the garlic, dry it on the mat, turn it once a day, and dry it to 70% of its original weight. If you find that the garlic skin is loose, peel it off.

5. Put the salted garlic into the jar, press it gently, and when the jar is 3/4 full, pour the prepared sweet and sour liquid into the jar. After filling, place a few bamboo slices horizontally in the jar to prevent the garlic from floating. Finally, tie the mouth of the altar tightly with oil paper or plastic cloth, seal it with Sanhe soil, and it can be eaten after 2 months. If sealed and stored, it can be stored for a long time.

6. Preparation of sweet and sour liquid: first heat the vinegar to 80℃, then add brown sugar to dissolve it, and add a little allspice. Product Features: Vinegar garlic is reddish brown, beautiful in color and very local in color. Sugar garlic is white in color and tastes sweet. It is the favorite of hot pot eaters.

Method 2:

1. Prepare 100 kilograms of peeled garlic, 10 kilograms of salt, and 53.3 kilograms of vinegar. , 16.7 kg of sugar.

2. Rinse: Rinse the peeled garlic with clean water and soak it for 4 to 6 hours to remove sediment and impurities, and then drain the water.

3. Pickle 10% of the total amount of garlic with salt. First spread a layer of salt on the bottom of the jar, then sprinkle a layer of salt on a layer of garlic, pack and compact until the jar is 80% full. Sprinkle another layer of salt on the top layer and cover the cylinder lid.

4. Invert the vat. When pickling, invert the vat once every 12 hours to marinate the upper and lower layers of garlic evenly. When the garlic brine in the vat reaches 3/4 of the height of the garlic, the vat can no longer be inverted. Generally, the tank needs to be inverted 4 to 6 times.

5. Pour the brine. After each pouring of the vat, pour the pickled brine onto the surface of the garlic in the vat. The total pickling and marinating time is 10 to 15 days.

6. Drying the garlic: Take out the salty garlic and spread it on the mat to dry. Turn it once a day until the garlic is 70% of its original weight. After drying, peel off the loose garlic skin and season the garlic into three levels: large, medium and small.

7. Preparation of seasoning liquid Ingredients: 35 kilograms of vinegar and 11 kilograms of brown sugar for red garlic (35 kilograms of white vinegar and 11 kilograms of white sugar for white garlic). When preparing, first heat the vinegar to 80°C, then add sugar and stir until it is fully dissolved and set aside.

8. Install the jar. Put the salted garlic into the jar and press it gently. When it reaches 3/4 of the height of the jar, add seasoning liquid to submerge the garlic. Generally, salted garlic and seasoning liquid The ratio is 1:1. Use small bamboo rafts to press the garlic on the surface of the seasoning liquid to prevent the garlic from floating. Then seal the mouth of the altar with plastic film, and then apply yellow mud to seal it tightly. Place the altar in a cool and dry place and it will be ready after 4 months.