The Dragon Boat Festival is the season when the new garlic is on the market in large quantities, and I bought a few pounds, and the taste of my youth was paid to LG for my hidden craftsmanship. This is what I learned when I watched my father do it in middle school, and it has been 27 years since my father left me. miss. Sugar garlic. Father. recall.
By rejecting additives
<h2>Royalties</h2>
New garlic 3 kg
1 kg of rock sugar
White vinegar 600mL
Table salt 40g
Water 700mL
High liquor 15mL
<h2>Practice steps</h2>
1, the new garlic peeling, the innermost 1-2 layers of skin are not peeled. Peeled off as shown in the picture
2, after washing, add salt to soak for 24 hours, this step of soaking is very critical (must be soaked, otherwise the taste is very large when marinating,)
3. Dry until free of moisture
4, the ingredient column of rock sugar + salt + water boiled to cool pour into the glassware, add white vinegar + dried garlic + high liquor cover put in a cool and ventilated place for 1 month can be eaten. (If you have kimchi water, you can add 20mL of old altar kimchi water to promote fermentation) This is the state of 3 days
5, 7 days state (if you ignore the nitrite can be eaten)
6, the state of half a month, has been very tasty.
7, feel not sweet enough, and added some rock sugar.
8, 18 days of state, has been very sweet and sour and crisp.
<h2>Tips</h2>
1. The whole process to ensure that there is no water and no oil, the utensils are clean 2. If there is an old altar kimchi water flavor is more delicious 3 The recipe is adjusted according to the amount of garlic according to the situation (sweet is not enough to add rock sugar, salt is not enough to add salt, acidity is not enough to add white vinegar, in short, the formula is dead, people are alive) 4. Try to soak for 24 hours to reduce the taste of fermentation, conditionally change the water several times
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