Production method:
1. Choose neat, fat, white and fresh garlic. Remove fibrous roots, peel off old garlic skin, wash and drain.
2. According to the ratio of salt for fresh garlic per 100 kg 10 kg, put them in the cylinder layer by layer, and then put them into more than half of the cylinder. In addition, use a cylinder with the same size for later use.
3. Change the cylinder once every morning and evening, so that the garlic can be marinated evenly until 15 days later, and then it becomes salted garlic.
4. Take out the garlic, dry it on the table, turn it once a day, and dry it to 70% of the original weight. Those who find the garlic skin loose need to peel it off.
5. Put the salted garlic into the jar and press it gently. When it is 3/4 of the jar, inject the prepared sweet and sour liquid into the jar. After filling it, put a few bamboo slices horizontally in the jar to prevent the garlic from floating. Finally, tie the jar mouth tightly with oil paper or plastic cloth, seal it with concrete, and eat it after 2 months. If sealed, it can be preserved for a long time.
6. Preparation of sweet and sour liquid: first heat vinegar to 80℃, then add brown sugar to dissolve it, and add a little spiced powder as appropriate. Product features Vinegar garlic is reddish brown, with beautiful color and local color. Sugar and garlic are snowy white and sweet. They are the favorite of people who eat hot pot.
The disadvantages of eating sweet and sour garlic
If you eat too much garlic (sweet and sour garlic or common garlic) for a long time, especially patients with eye diseases, it will cause frequent fever, blurred vision, obvious decline in vision, tinnitus, dry mouth, top-heaviness, obvious decline in memory, etc. This is the consequence of long-term addiction to garlic, so there is a saying among the people that "garlic is beneficial but harmful to the eyes alone."
Note: the container must be made of glass; Personal suggestion: don't break garlic into small petals and pickle it, which will affect the taste!