1000 grams of fresh white garlic and purple garlic, 800 grams of vinegar, 500 grams of sugar.

Preparation:

Cut off the root of the selected fresh garlic, and cut off a section of the pseudostem above if it is too long, leaving only a little pseudostem. Then peel off the outer layer of old garlic skin, leaving only the innermost two or three layers of tender garlic skin.

Practice steps:

1, peeled fresh garlic wash, soak in lightly salted water for half a day or a day, fish out the garlic pseudostem face down in a ventilated place, dry the garlic surface of the raw water on the pickled sweet and sour garlic.

2, the treatment of fresh garlic into the pickle altar, pour sugar and vinegar, and then add the right amount of cold water to submerge the garlic can be.

3, cover the kimchi altar lid and add water to seal, about a month sweet and sour garlic will be pickled successfully