pickled garlic

After buying garlic and bringing it home, first wash your hands and dry them, peel the garlic (do not wash it, so pay attention to hygiene when peeling), and place it in a clean, dry, tightly sealed storage container (note: during the entire pickling process, the garlic should not come into contact with water or oil stains). Sprinkle 100g of salt, cover it, and let it sit for more than 8 hours, turning it once in between.

Prepare a clean large basin, pour in raw mineral water (no need to boil), then add sugar, MSG, high vinegar, 100g of salt, and 400~500g of soy sauce (when adding soy sauce, pour slowly while observing the color; the garlic should be slightly darker than the desired pickled color, so that when the garlic is fully pickled, the color lightens slightly and looks nice). After preparing the seasoning liquid, let it sit for more than 8 hours. Once the ingredients are prepared, do not touch raw water or oil residues.

After waking up, pour it into a garlic bowl and stir it a bit. It's ready. Leave it at room temperature for more than a day, then store it in the refrigerator. You can start eating it in about 3 to 5 days!