2. Return five catties of garlic, leaving only one layer and two layers on the surface.

3. Wash the garlic, put it into the washed garlic, and add 100g salt. I don't know how to drain the water after 24 hours, so I plan to pick it up and marinate it with salt 12 to 24 hours.

4. Add120g of salt and 2000g of white vinegar, then put them into a pot to mix, and turn off the fire to cool. This is called sweet and sour juice.

5. It is best to kill the bacteria in the pickled jar first, then put the garlic in the jar, and then pour the cooled sweet and sour juice into the same jar for pickling. Cover the garlic with sweet and sour juice, then cover it and put it in the refrigerator for cooling and soaking 15 to 20 days.