When I was a child, the backyard door was opened, which was the small river opposite the Humble Administrator's Garden. Every summer, there will always be a grandfather rowing a canoe boat to sell garlic. The northerners like the green Laba garlic. The Jiangnan is mostly made of dark sweet and sour garlic. The vinegar can usually be Zhenjiang vinegar. Grandma at home will always pick up a bottle of two petals a day, sweet and sour porridge, sterilization and health. The time for the listing of new garlic varies from place to place throughout the country. However, depending on the planting season, there are usually spring garlic and autumn garlic. The purple garlic skin is also called purple garlic, which is more spicy and suitable for cooking. Autumn garlic skin is also called white skin garlic, which is light and suitable for pickling.
3000 grams of fresh garlic to the mud root, peeling off the skin. (First salted and soaked in water to avoid the chance of rot) First wash and control the dry water (that is, pour off the water after washing, do not deliberately blow dry. So the surface of the garlic cloves with a little water to allow the salt to adhere). Then do not add water, directly marinate with coarse salt 900 grams for 2 days to remove excess spicy taste, turn 2-3 times a day.
After 2 days, the garlic was not soaked with a sufficient amount of salt for 4 days, and the water was changed every morning and night to make it crisp. (It is enough to put in the tap water. When the water is changed, the unmelted salt underneath is kept as much as possible, let it dissolve slowly.) After 4 days, remove and drain the water. Drain off excess water and ash with a little vinegar and pour it off.
It is not recommended to use metal or plastic products in glassware. Bottle caps are made of plastic that are less prone to rust than metals. If the bottle is too large to be disinfected, use hot water to dry it and then use a little vinegar to shake it and then pour it off.
600 grams of sugar, 300 grams of vinegar, 2100 grams of water, 150 grams of soy sauce, after boiling, let cool. This can reduce the growth of bacteria and facilitate long-term preservation.
Pour the cool sauce into a container filled with garlic. Cover and store in a cool, ventilated place for 2 months. Remove it with clean chopsticks each time.
After two months, the garlic gradually changed from white to dark from the outside to the inside, slowly getting into the taste. Very crisp. Eating 10 grams of garlic a day can improve the body's immunity, which is almost enough for about two medium-sized garlic cloves.
Buy fresh garlic products more crisp and tender. Do not use old shrinking garlic, marinated finished hollow wood. Try a few freshmen before pickling. So as not to waste a few months waiting. I bought it from TB (don't ask the address, just search, it's almost the same), especially fresh, the first time I saw so fresh garlic, the skin is moist and fleshy. -------------------------------------↓↓↓↓↓↓↓↓↓[[[Please Note here】】】ㄟ(≧◇≦)ㄏ↓↓↓↓↓↓↓↓↓↓ The amount of sauce in this party is suitable for traditional garlic soaking, but the required container needs to be considered at its own discretion. Take up a lot of space). Because the cockroaches are directly smashed into small lobes when peeling, so that you can take them directly when you are eating. [For reference] 6 kg (3000 g) garlic into a small flap, can be filled with 4L glass kimchi altar. The salt content does not change (900 g) when marinated, but because the small volume is smaller than the volume required for the whole head, the sauce does not need to be so much. Can be relatively reduced to 80%: sugar 480, vinegar 240, water 1680, soy sauce 120. ↑↑↑↑↑↑↑↑↑↑(/≧▽≦)/[【[Please note here]]】↑↑↑↑↑↑↑↑↑↑↑------------- ------------------------ [Postscript] As long as it does not mix bacteria, it can be stored for a long time. But I was doing a big tank at the time, and after mixing it, I packed it into small bottles. It is possible that bacteria are mixed in the process of smashing out, causing the last remaining part of the tank to deteriorate. Therefore, it is recommended to use a vial (approximately 1000ML-2000ML capacity) at the beginning. -------------------------------------------------- -------------------------------- [Green eye-catching] To make green, don't be afraid, there is a legend in the north called Laba garlic. It is green and also has antioxidant skills. Specific theory please Baidu. Simply put, it is because of the coldness of the face, it is blue. . .