Garlic cloves 3000 grams

Vinegar 1500 grams

Brown sugar 860 grams

Pickling Lahai garlic practice ?

Peel and wash the garlic cloves, dry them, and use a clean glass jar utensil, preferably sterilized with boiling water, as a container for pickling Lahua garlic.

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Put all the garlic cloves into the glass container, the vinegar and brown sugar mixing are poured into the container, no more than the garlic cloves, the lid must be put on the plastic wrap or a clean plastic bag, because the vinegar is corrosive, the lid is prone to rust, soak out the flavor will deteriorate, put the plastic wrap followed by the lid to seal it well, placed in a cool place, about 20 days can be. The first step is to make sure that you have a good understanding of what you are doing.

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Note: Use a knife to cut off part of the root of the garlic clove, revealing the inner core, so that the vinaigrette can be more quickly soaked into the garlic clove.

Sugar may or may not be added depending on personal taste and health condition.

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When making, the garlic cloves and the container must be dry, if they are stained with moisture, they will be easy to grow hair and spoil.

Garlic is best to choose the purple skin garlic, because the purple skin garlic cloves are small, soak through, the garlic cloves porcelain, soak out of the garlic and crispy and fragrant. If you use the general garlic, soak out the taste is not good.

Vinegar is best to choose rice vinegar, because rice vinegar color light, soaked garlic was wall green, taste moderate sour and spicy, aroma and sweet.