Garlic vinegar 1:0.9 vinegar salt soy sauce 1:0.5:0.05:0.1
Peel and stalk, half a pack of salt and water soaked for a day and night to go spicy. After draining the water, put some salt in the ingredients table in the container, 60-70 grams of salt for 2 days, drain the water, adjust the sweet and sour sauce, remember to freeze the refrigerator, pickled garlic at room temperature. Try to eat before spring.
I bought 1 bundle of used garlic and peeled it to 3300 grams after the stem.