Immediately after the harvest, the garlic was processed. The bulbs were neat, hypertrophied, and the skin color was white. The fresh garlic was used as raw material. First cut the roots and leaves, leave a false stem 2 cm long, peel off the thick old garlic skin that is wrapped on the outside, remove the scales, wash and drain the water, and use 5 kg of salt per 50 kg of fresh garlic. Put a layer of salt on each layer of garlic in the tank, and put it in half. Another cylinder of the same size is used as a cylinder change. Changing the cylinder makes the degree of salting of the garlic on the upper and lower parts uniform. Change cylinders every morning and evening. Until the vegetable brine reached the full 3/4 of garlic. At the same time, the central part of the garlic will be shaved, so that the vegetable brine will flow into the hole. Every morning and evening, the brine in the scoop will be used to pour the garlic on the surface. After 15 days, it was called salty garlic. The salty garlic head is removed from the tank and placed on a mat to dry it. It is advisable to dry it to 65% to 70% of the original weight. Turn it every day during the sun. Late night income is properly covered or protected from rain. After the sun, if the garlic peels need to be stripped, then dry the salty garlic with 100 kg per kilogram of vinegar, 70 kg of vinegar, 32 kg of brown sugar to make the sweet and sour liquid, heat the vinegar to 80°C, and then add it. Brown sugar dissolves it. You can also add a variety of spices and Shanna, star anise and so on. The sun-dried garlic head was first put into the altar, pressed lightly, and placed at 3/4 of the jar, and then the above-prepared sweet and sour liquid was filled in the altar. Basically, garlic and fragrant liquids are used in equal amounts. And at the side of the altar, a few bamboo pieces were strung to prevent the garlic from floating. Then use a plastic film to bind the mouth of the altar tightly and apply it to the mouth of the altar to seal it. It can mature after roughly two months. Of course, the time will be longer and the finished product quality will be better. This sealed garlic can be preserved for a long time. According to Zhenjiang's experience, raw materials for each 50 kg of fresh garlic can be made into 45 kg of salted garlic and 36 kg of sweet and sour garlic. Due to the use of brown sugar, the sweet and sour garlic head mentioned above is reddish-brown. If white sugar and white vinegar are used instead of brown sugar, the product will be milky white or milky yellow, which is very beautiful. Garlic contains inulin. In salted fermentation, the inulin it contains can be converted to fructose, so that the salty garlic also feels sweet.
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