How to make sweet and sour garlic?
Rinsing: Rinse peeled garlic with clear water, then soak it for 4-6 hours to remove sediment impurities, and then drain the water.
Pickling: according to 10% of the total garlic, spread a layer of salt on the bottom of the cylinder, then sprinkle a layer of salt on the garlic, pack and compact until the cylinder is 80% full, and sprinkle a layer of salt on the top layer to cover the cylinder head. When pouring garlic into the jar, pour the jar 1 time within 12 hours to make the upper and lower layers of garlic marinate evenly, and then pour the jar when the garlic brine in the jar reaches 3/4 of the height of garlic. Generally, the cylinder needs to be reversed 4 ~ 6 times.
Salt spraying: after each pouring, the pickled salt water is sprayed on the surface of garlic in the jar. The total curing time is 10 ~ 15 days.
Sun-drying garlic: take the pickled garlic out and spread it on the mat to dry, turning it/kloc-0 times a day until the garlic is 70% of the original weight. After drying, peel off the loose garlic skin and season the garlic in three grades: large, medium and small.
Preparation of seasoning liquid: 35g vinegar for red garlic, 35g brown sugar 1 1g white vinegar for white garlic and 0/1g white sugar. When preparing, first heat the vinegar to 80℃, then add sugar and stir to make it fully dissolved for later use.
Filling the jar: put the pickled garlic into the jar and gently press it. When it is filled to 3/4 of the height of the jar, add seasoning liquid, and it is appropriate to soak the garlic. Generally, the ratio of salted garlic to seasoning liquid is 1: 1. Press garlic on the surface of seasoning liquid with a small bamboo raft to prevent garlic from floating. Then seal the jar mouth with plastic film, and then coat it with yellow mud to seal it tightly. Put the altar in a cool and dry place and make it after 4 months.
This is the practice of sweet and sour garlic
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