Process flow:

Select materials→Salt→Turn→Change water→Control water→Confection→Roll the jar→Out of the jar→Packaging→Finished product

Operation points:

①Prepare materials. Prepare ingredients according to the proportion of 150 kilograms of fresh garlic, 10 kilograms of salt, 5 kilograms of sugar, 60 kilograms of rice vinegar, and 20 kilograms of boiling water.

②Soaking. Soak the garlic heads in clean water for 10 hours without peeling off the skin.

③Initial pickling. Pick up the soaked garlic heads and drain them, weigh them and mix them evenly with salt in proportion and put them into a jar. The capacity of the jar is preferably 25 kilograms, which can hold 16 kilograms of fresh garlic heads. Tie the mouth of the altar with bamboo shell oil paper, place it horizontally on the ground, and roll it twice a day to promote maturity. After rolling for 10 days, you can open the mouth of the jar, remove the brine in the jar, and combine the jars until they are filled with garlic heads. After gently pressing, stuff the cattail bag at the mouth of the altar, cover it with a small plate, and seal the mouth of the altar with mud. When the mud is slightly dry, place the mouth of the jar upside down on the ground. After about 40 days, the brine in the jar will be basically absorbed by the sealing soil, and the garlic heads will become mature salty pieces.

④ Pickle again. Unseal the jar filled with salty brine, pour out the remaining salty brine in the jar, weigh it, and add the ingredients according to the proportion to marinate again. The method is to boil water, add rice vinegar and boil together, then add sugar and mix well to make sweet and sour brine. After cooling, pour it into the jar to cover the garlic heads. Finally, use a layer of oil paper and a layer of kraft paper to seal the mouth of the jar (it can also be sealed with film). After 10 to 15 days, the finished product will be ready for consumption or packaging for sale.