2. 10 kg of salt per 100 kg of fresh garlic with the proportion of the cylinder layer by layer, loaded to half of the cylinder can be used in addition to the same size of a cylinder, standby.
3. Every morning and evening to change the tank once, so that the garlic pickled evenly, pickled to 15 days, that is, into salty garlic.
4. Fish out the garlic, drying on the mat, turning once a day, sun to 70% of the original weight is appropriate. Found that the garlic skin flaccid that need to be peeled off.
5. Salted garlic altar, gently pressed, to be loaded to the altar 3/4, will be prepared sugar and vinegar liquid into the altar. After filling, put a few bamboo slices horizontally in the altar so that the garlic will not float. Finally, tie the mouth of the altar tightly with greaseproof paper or plastic cloth, seal it with triple clay, and you can eat it after 2 months. If sealed storage, can be kept for a long time.
6. Sugar and vinegar liquid preparation: first vinegar heated to 80 ℃, and then add brown sugar to make it dissolve, add a little five spice powder.
(Sichuan) soak garlic: soak garlic raw materials: garlic 10,000 grams, 500 grams of garlic cloves, 15% salt solution 10,000 grams, 10,000 grams of old brine, 100 grams of sugar, spice packet 1, 100 grams of white wine, 50 grams of mash juice. ①Soak the peeled garlic in 15% salt solution for 1 day. ② garlic seedlings to remove the roots and yellow leaves, wash and drain. ③ garlic, garlic evenly packed in the altar, into the spices and other ingredients, pour the old salt water to cover the altar lid, mixed with the altar along the water, soak for 15 days after the ready. Soaking tips: ① Soak garlic with garlic cloves in order to make the garlic flavor is more intense. ② spice packet of spices: 20 grams of white fungus, star anise 5 grams, 5 grams of paiwan grass, 5 grams of grass, crabapple 5 grams. ③ The salinity of the kimchi brine is 10 degrees, and the pH is about 3.5.