Soy sauce, garlic, salt, sugar, vinegar, and allspice powder

Method

1

Soy sauce salted garlic is the most common method of pickled garlic in northeast China. The salted garlic made by this method not only has a small garlic flavor, but also has a strong aroma of soy sauce. In fact, the pickling method of soy sauce and salted garlic is not complicated, and everyone can make it at home.

2

You can go to the market to buy five kilograms of fresh garlic, then go home and remove the thick and dirty old skin, and cut off all the garlic seedlings and roots with a knife.

3

Put the chopped garlic into a big pot, add clean water and let it soak in it. Change the water once a day, soak for about five days, and then take it out.

4

Marinate the garlic according to the proportion of 1 grams of salt per catty. After adding salt, you can add an appropriate amount of water. After three days of pickling, take out the garlic and drain the water.

5

Then prepare 5 grams of edible salt, 5 kilograms of sugar and 5 grams of soy sauce, then add a little vinegar and spiced powder, put these materials together, add the prepared boiled water, make a juice, and pour it on the processed garlic, so that the juice is not soaked in garlic.

6

After adding the juice, the garlic can be turned twice a day. After a week or so, the garlic will be tasty and everyone can take it out at any time.