2. Peel 8 purple garlic, break the garlic into small petals, wash and dry by hand, peel off the skin on each garlic petal, and then remove the bad and injured garlic petals.
3. Cut the peeled garlic cloves with a knife to expose the core inside, and poke them with a toothpick, which will make the vinegar juice penetrate faster and shorten the curing time.
It is very important to disinfect the jar. Wash it first, scald it with boiling water twice, drain the water in the tank, and then rinse it with white wine. Put the garlic cloves in a sealed jar, put the garlic in two thirds of the container, and then add 5g rock sugar.
5. Pour in the aged vinegar (the acidity of the vinegar is 6-6.5) almost flush with the jar mouth, and finally add a spoonful of white wine and seal it tightly.
6, placed at room temperature in winter, pickled for about 3 weeks. You can get sunshine, and increasing the temperature difference between day and night can also shorten the curing time (don't keep it in the refrigerator). Green garlic is faster, and low temperature is the key to curing Laba garlic, and generally 0- 10 degree is appropriate.