The method of pickling green garlic cloves and shredded carrots is as follows:

1. Peel the garlic. Soak in cold water for a day and night. Remember to change the water twice in between.

2. Cut the green onions and garlic cloves into long and short sections and set aside.

3. Cut carrots into segments the size of garlic cloves and set aside.

4. Stir the vinegar with an appropriate amount of salt.

5. Drain the garlic cloves and pour them into the vinegar water together with the green onions and carrots, and mix well. Install the altar. (The vinegar water should submerge the pickling materials.) Do not seal the mouth of the jar too tightly. This will help air enter and pickle the garlic green earlier. After seven to ten days, the garlic cloves will turn green and be ready for consumption.

Pickling is a very effective way to preserve vegetables in the early stages. Nowadays, the pickling of vegetables has transformed from a simple preservation method to a processing technology for unique flavor vegetable products. The traditional food of pickles is the crystallization of the wisdom of the Chinese people through the ages and is part of the precious cultural wealth of the motherland.

Pickling is a method of making food by making use of the preservation effect of salt to pickle fresh fruits or raw materials that have been processed by other methods with salt.

Let salt penetrate into food tissues, reduce their water activity, increase their osmotic pressure, thereby selectively controlling microbial activity and fermentation, inhibiting the growth of spoilage bacteria, thereby preventing food spoilage. Maintain their eating quality, or achieve better organoleptic qualities and extend the shelf life of foods. Soften vegetable and fruit tissues to preserve the flavor of soluble cell contents. If the salinity is above 10, it can prevent the reproduction of spoilage bacteria and achieve the purpose of preservation.