A, sweet and sour garlic
. Material:Garlic 500g
Applications and seasonings:Sugar 80g, vinegar 100nl, salt 50g, soy sauce 1 00ml
Practice:
1, wash the cloves of garlic, peeling can be left a layer of coat, and then add salt.
2, pickle with salt for 12 hours, pour off the brine from pickling.
3, the old soy sauce, sugar, vinegar boil and cool.
4, add the cloves of pickled garlic to a clean container.
5, pour into the cooled sugar and vinegar water to soak for more than half a month.
Two, salted garlic. Material:Fresh garlic 10 pounds
Applications and seasonings:4 bottles of white vinegar (2000ml), 500g of yellow crystal rock sugar, 400ml of honey
Practice:
1, fresh garlic one by one to peel off the outer layer of the dry skin, the root and beard part of the root and beard part of the root and beard part of the root and beard, and the stem will be cut flush.
2, first wash the treated garlic with running water, then soak it in a larger sink or water basin for 1 hour, after which continue to rinse it thoroughly again with running water. Leave to drain for 8-10 hours.
3. Add all the white vinegar and yellow crystal rock sugar to a cooking pot and boil over medium heat until the rock sugar melts to make the sweet and sour broth for the pickled garlic. Turn off the heat and allow to cool to room temperature.
4, take a clean and dry pickle altar, first drain the water. Then pour in the cooled sweet and sour sauce (the amount of water should be enough to cover all the garlic), and finally pour the honey evenly over the surface.
5. Cover and seal the kimchi altar. You can start serving after 2 months of pickling, up to 12 months.