Pickled fresh garlic

Wash the fresh garlic to remove dirt and sand.

Peel all the old ones, and only remove the outer layer of the tender ones. After cleaning, dry them completely.

Soak the container in boiling water and then let it dry.

Mix light soy sauce, aged vinegar, and white vinegar into a sauce according to your preferred ratio (my ratio is about light soy sauce: aged vinegar: white vinegar = 5:3:3) (if you like a more sour taste, you can use light soy sauce and white vinegar at 1:1), and for a stronger flavor, you can also add a little salt.

Put the dried garlic into a container.

Pour in the prepared sauce, cover with a plastic wrap bag and seal it tightly. No refrigeration is needed, and it can be eaten in about 15 days. When taking it out, use chopsticks that are free of water and oil.