Remove the outer skin of fresh garlic, leaving only two layers, peel off the root and keep it intact.

Wash the garlic well with water.

Find a large pot and pour in cool boiling water, sprinkle 50g of salt and put the garlic in to marinate for 24 hours to remove the pungent flavor, changing the water 1 time in between.

Place the soaked garlic, head down, on a wire mesh to control the water, and when it dries on top, turn it over and let it hang until it's dry.

Put the vinegar in a pot and pour in the sugar and cook slowly over low heat until the pot is bubbling, turn off the heat and let it cool. Dry the glass bottle, put the dried garlic into it, then pour the cold sweet and sour water into it, seal the bottle, and put it in a cool place to marinate for 1 month and then you can eat it.