Sweet and sour garlic can be eaten after 15-30 days of pickling.

Sweet and sour garlic can be eaten when it is just soaked down, only the taste is the same as that of raw garlic, with no characteristics. Generally, it should be soaked for 15-30 days, after fully fermented, the flavor of sweet and sour garlic will become better, and it will turn green at the right temperature, with higher nutritional value.

Sweet and sour garlic can be put at room temperature or refrigerator. It is generally recommended that in winter when the temperature is relatively low, the good sweet and sour garlic can be placed in a cool place at room temperature; and if the weather is hot, it can be placed in the refrigerator. Because sweet and sour garlic is easier to produce precursors of garlic pigment substances in low temperature environment, making garlic green, and higher nutrition, more delicious.

Sweet and sour garlic is a traditional Han Chinese snack in the southern and northern regions of China. This dish vinegar garlic is reddish brown, beautiful color, very local color. Sugar garlic is snow-white in color and sweet in taste, which is the favorite of hot pot eaters.

Sweet and sour garlic production method

First of all, sweet and sour garlic pickling is generally in May, this period is the harvest season of garlic, garlic with high water content, relatively fresh and tender, pickled sweet and sour garlic crisp and delicious. When selecting garlic, be sure to choose garlic without wounds and large head, fresh garlic will be peeled off the top of the old skin, retaining only 1 to 2 layers of tender skin can be.

Remove the roots of the garlic, cut the neck short, put into a light saline water soak, light saline water to be cooled by adding salt to blend and become, the garlic must be all not into the salt water, soak for 24 hours can be, and then fished out of the water control drying standby.

Secondly, the pickling container is not particularly strict restrictions, it is best to use glass bottles or ceramic jars, these two kinds of containers are not deformed without odor. The containers should not have oil, cleaned and air-dried for spare. White vinegar and sugar are prepared in the ratio of 3:1, then poured into a pot with a small amount of water and boiled, boiled and then cooled down and set aside. So the sweet and sour water is ready.

Finally, put the prepared garlic into the vessel, and then add the tuned sugar and vinegar water, the height of the sugar and vinegar water should be no more than about three centimeters of the garlic, and then put it sealed into a cool and ventilated place, about half a month time can be eaten.

Reference: Baidu Encyclopedia - Sugar Garlic