"ji (1) garlic" is optional

Mature vinegar is based on the amount of "ji (one sound) garlic"

Appropriate amount of sugar

Large sealed cans 1 piece

The practice of northeast sugar garlic?

"ji (1) garlic" peels off the old skin, cuts off the old stems, washes them and controls the moisture.

Put it in a big sealed jar (not too full, just put it in a jar 90% full)

Pour in the mature vinegar, and the dosage standard is: don't pass the "ji (Yi) garlic", because the "ji (Yi) garlic" will ooze water during the pickling process.

Pour in a proper amount of sugar (according to your taste) and stir it with chopsticks.

Cover the jar and seal it at room temperature for more than 5 days before eating.

Tips

1. you can't buy "ji" garlic in the south, but you can use ordinary garlic instead, but you have to peel the garlic into pieces and marinate it for more than 20 days?

2. Make sure there is no water. The pickled "ji (Yi) garlic" can be kept at room temperature all the time, and it will not go bad, because without salt and soy sauce, the longer the pickling time, the more sour and sweet it will be, and it will not be salty and difficult to swallow.

3. You can make full use of the remaining soup after eating, so don't waste it.