1, peel the garlic, wash it and dry it.

2, in a clean container, add an appropriate amount of salt, put the garlic, add salt in proportion, usually 1:10, that is, 1 pound of garlic add 10 grams of salt. Pay attention to the amount of salt, too much will lead to over-salted Lapacho garlic, too little is easy to deteriorate.

3, the garlic evenly covered in salt, if there are green garlic leaves, you can also add some, to beautify and enhance the role of flavor.

4. Cover and place in a cool, dry place, turning once a day, until the garlic softens, turns brown on the surface, and has a light garlic flavor, which takes about 7-10 days.

5. Dry the pickled labneh garlic, then put it into a dry container and keep it sealed.