Sweet and Sour Pickled Mustard Bulb

Name: Sweet and Sour Pickled Mustard Bulb
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 200 g garlic stem; 30 g brown sugar; 8 g Salt; 30 g white sugar; 30 g Grape vinegar; 125 g cool boiled water; 8 g light soy sauce

Pearly Chinese onion bulbs cured in a brine of brown sugar and grape vinegar until sweetly tangy, a classic little companion for plain congee.

0 minNewEasy Pickled & Preserved Pickle Sweet & Sour

Instructions

1
Ingredients: 200g of garlic shoots, 30g of brown sugar, 8g of salt, 30g of white sugar, 30g of grape vinegar, 8g of light soy sauce, 125g of cooled boiled water.
2
Clean the garlic sprouts, and remove the outer skin and roots.
3
Add salt and marinate for 2 hours.
4
Put the red and white sugar into the bottle.
5
Add light soy sauce and vinegar, and stir until the sugar dissolves.
6
Add the shallots.
7
Add cooled boiled water.
8
The surface of the liquid is just level with the scallion bulbs. Cover with a lid and place in the refrigerator, refrigerating for more than one week.
9
Take it out, the color of the garlic shoots darkens.
10
Scoop out and eat.