2. According to the ratio of 100g garlic to 10g salt, set them in layers in the cylinder and put them in two thirds of the cylinder body.

3. Change the jar every morning and evening, and it will become salted garlic after 15 days.

4. Take the garlic out and air it on the bamboo mat, turn it once a day and air it to 70% of its original weight. Peel off the loose garlic skin.

5. Put the pickled garlic into the jar and compact it. When it reaches 3/4 of the altar body, pour the prepared sweet and sour liquid into the altar. After filling it out, put a few pieces of bamboo horizontally in the jar and cover it with garlic. Finally, tie the jar mouth tightly with plastic sheets and seal it with concrete, and you can eat it after 2 months.

6. Preparation of sweet and sour liquid: first heat the vinegar to 80℃, then add brown sugar to dissolve, and add a little spiced powder as appropriate.

Basic introduction of sweet and sour garlic

Sweet and sour garlic is a traditional snack in Jiangnan and northern China. Sugar and garlic are white and sweet. It is the favorite of people who eat hot pot. It is rich in protein, fat, sugar, vitamins, various amino acids, trace elements and volatile sulfur compounds that are beneficial to human body.

Health preserving function

Sweet and sour garlic can enhance human physiological function, promote metabolism and delay aging. Prevent cardiovascular diseases and enhance immunity. Garlic is also a natural fungicide, which has a good inhibitory and killing effect on many cocci, bacilli, viruses, amoeba, pinworm and so on. It also has the functions of lowering cholesterol, triglyceride, lipoprotein, lowering blood sugar, resisting atherosclerosis and nourishing skin.

Raw material formula

Fresh garlic 100kg, salt 10kg, vinegar 0.7kg, appropriate amount of brown sugar and a little spiced powder.