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

3. According to 10% of the total amount of salted garlic, first spread a layer of salt on the bottom of the cylinder, then sprinkle a layer of salt on the garlic, bag and compact until the cylinder is 80% full, then sprinkle a layer of salt on the top layer and cover the cylinder head.

4. When pickling, pour the jar 1 time within 12 hours to make the upper and lower layers of garlic marinate evenly, and then pour the jar when the garlic brine in the jar reaches 3/4 of the garlic height. Generally, the cylinder needs to be reversed 4~6 times.

5. After each pouring, pour the salted water on the surface of garlic in the jar. The total curing time is 10~ 15 days.

6. Take out the pickled garlic and spread it on the mat to dry. During this period, it should be turned 1 time every day until the garlic is 70% of the original weight.