No, you can add raw water, but you can add boiled and cooled water. If you don't add salt to the sweet and sour sauce, it will be bad.

Sugar garlic pickled in vinegar:

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

Practice

1, fresh garlic one by one to peel off the outer layer of dry skin, the root and beard part of the root and beard part of the cut, will be the stems cut flush. Wash the treated garlic under running water first, then soak it in a larger sink or water basin for 1 hour, after which continue to rinse it thoroughly again under running water.

2. Leave to drain for 8-10 hours. Make the sweet and sour broth for the pickled sugar garlic by adding all the white vinegar and yellow crystallized rock sugar to a cooking pot and boiling over medium heat until the rock sugar melts. Turn off the heat and let it stand and cool to room temperature.

3. Take a clean and dry kimchi altar, first put the drained garlic into the altar, then pour the cooled sweet and sour soup into it (the amount of water should be enough to cover all the garlic), and finally pour the honey evenly on the surface. Cover and seal the kimchi altar.

4. You can start eating after 2 months of pickling, up to 12 months.