How to make garlic soaked in vinegar, how to make garlic soaked in vinegar

Ingredients: 10 pounds of garlic.

Aged vinegar 5 catties.

The method of soaking garlic in vinegar.

1. Buy the fresher garlic on the market (the fresher the better) and peel the garlic off the outside.

Soak in clean water overnight (to remove the spicy taste), drain and set aside. (I do it every year when I eat new garlic, make 10 catties once, and eat it for exactly one year).

2. Prepare a clean container and vinegar (I always use this vinegar, yuan bottle).

3. Wash the garlic with 500 grams of vinegar to remove the raw water. Then put the garlic into a glass container, pour in the vinegar, it is advisable to submerge the garlic, tighten the lid, put it in a cool and ventilated place, and you can eat it in 20 days in summer and 40 days in winter.

This is soaked just enough to eat, the taste is sour and spicy, very delicious, not to eat on an empty stomach, you can eat 3 cloves every night.

Garlic greening is a biochemical reaction produced by garlic and vinegar at low temperature, the active substance in garlic under the influence of enzymes, forms allicin in a low temperature environment, the green substance is allicin, which has a strong antioxidant and anti-aging effect. In the north, vinegar-soaked garlic is also called laba garlic, and only garlic that turns green is considered qualified laba garlic and can be eaten with confidence.

How to make vinegar soaked garlic is as follows:

First, peel the newly bought raw garlic, wash it, and drain it. Prepare clean glass bottles, sterilize them and let them dry. Pour the sugar and vinegar into the pot, add appropriate water and bring to a boil, then boil for another 2 minutes, let cool and set aside.

Boil a pot of lightly salted water and soak the garlic for half a day or 1 day for later use. Put the garlic in a glass jar, pour in the prepared soup, cover with a lid, put it in a cool, dry place, and store it for 10 days before eating.

How to make garlic soaked in aged vinegar:

Aged vinegar soaked garlic, warm, pungent and sour. It can remove fishy gas, relieve oiliness, and promote the secretion of gastric acid, which plays a role in helping digestion. Specific steps:

1. Pour the sugar and vinegar into the pot, add an appropriate amount of water to boil together, boil for another 2 minutes after boiling, and let it cool for later use.

2. Peel off the skin of the garlic, leaving only one or two layers of tender skin. Then cut off the fibrous roots and false stems of the garlic, leaving 3 4 cm on the part of the false stem, and dig the roots of the garlic into a concave shape to facilitate the flavor. If you want to save trouble, you can also not dig, and soak for a longer time.

You can also use a knife to cut off a little bit of the root, so that it slightly exposes a little garlic, which is also easy to taste. Next, wash the garlic and set aside.

3. Boil a pot of lightly salted boiling water, pour in the peeled and washed tender garlic after cooling, and soak for half a day to a day. Soaking garlic in boiled and cool lightly salted boiling water can remove the spicy taste of garlic, and it does not hurt the stomach when eating, and it also has the effect of removing pesticide residues and sterilization.

4. After soaking, take out the garlic, put it in a cool and ventilated place, control the water with the false stem facing down, and dry the excess water.

5. The container for pickling sweet and sour garlic can be a clay jar, glass bottle and other containers that can be sealed, and they should be washed before use to ensure that there is no oil in the jar, and then take the boiling water to scald, disinfect, invert and control the dry water for later use, to ensure that there is no oil and no raw water in the container.

6. Put the processed garlic into a container and pour in the sweet and sour sauce. It should be noted here that the sweet and sour sauce is about 2 inches higher than the garlic. Then seal the lid tightly, place it in a cool place, and after a month, you can open the lid and eat. This is how to soak garlic in aged vinegar, which is delicious and simple.

The steps to make vinegar-soaked garlic are as follows:

1. Peel and peel the garlic, then rinse it with water and drain the water, and prepare a glass bottle to dry it after washing;

2. Put the garlic in a glass jar and pour in the prepared vinegar so that the garlic is completely soaked in vinegar;

3. After closing the lid, put it in a cool and dry place, and soak the garlic in vinegar after ten days.

1. Raw materials: garlic, sugar, vinegar, salt.

2. No tools: kimchi jars or glass bottles with lids should be scalded with boiling water in advance.

3. After buying the new garlic, peel off some of the old skin on the outside and leave it behind.

1st and 2nd layers of endothelium.

4. Cut off the roots of the garlic and cut the stems shorter, leaving about 1 2 cm long.

5. Prepare some cold boiled water, add a little salt to adjust the light salt water, soak the cut garlic in water, soak it for a day and a night, and change the water once in the middle; Remove the soaked garlic to control the moisture; Mix the vinegar and sugar into sweet and sour water in a ratio of 3:1, stir it several times to completely dissolve the sugar, the ratio of sugar and vinegar is arbitrary, and put more sugar if you like sweet.

6. Put the garlic with dry water in a jar or glass jar, pour in the prepared sweet and sour, and the amount should not exceed the garlic. Cover the lid and put it in a cool place.

1. Ingredients: 1000 grams of garlic.

2. Excipients: 500 ml of aged vinegar, 50 grams of white sugar, 80 grams of rock sugar, 5 grams of refined salt.

3. Remove the skin of the garlic and cut off the roots.

4. Put it in a basin with light salt water, soak it for two hours, remove it and dry it.

5. Put the garlic in a clean jar.

6. Add sugar and pour in the vinegar.

7. As long as you can cover the garlic.

8. Seal the mouth of the glass jar tightly with plastic wrap.

9. Seal the lid well and leave it for a week, remember to store it away from light.

We often eat vinegar soaked garlic, but do you know how to make vinegar soaked garlic? Here's how to make vinegar-soaked garlic:

1. Raw materials:

5,000 grams of fresh garlic, 1,000 grams of sugar, 500 grams of salt, 2,250 grams of vinegar.

Second, the method:

1) Remove the roots of the garlic, peel off the outer garlic coating, and leave 2 or 3 layers of garlic coating.

2) Take a clean container, put in the garlic, add salt and mix, and marinate for 1 2 days. This can play a role in disinfection and also make the garlic easier to preserve;

3) Put sugar and vinegar into a pot to boil, let it cool, pour it into a container with garlic head, generally speaking, 500 grams of garlic need about 750 grams of sugar, and the amount of vinegar is added according to your own taste, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, cover the container and seal it (or seal it with paper), gently stir 1 to 2 times a day for 2 to 5 days, and it can be eaten after 40 days.

3. Pay attention to the following points in the process of production!

1) The brine of pickled garlic can be added to soak the garlic in sweet and sour sauce, or discarded.

2) The garlic used to make sweet and sour garlic must be fresh garlic (Laba garlic is dried garlic), which is the kind that has just been taken out of the ground.

3) The garlic can be peeled into individual loose garlic cloves, which can speed up the penetration of sweet and sour sauce. The amount of sugar and vinegar can be increased or decreased according to personal preference.

4) The cylinder should be cleaned and resealed after agitation every day.

5) When eating, use clean chopsticks to take out the garlic, and avoid oil and vegetable crumbs from entering, polluting the sweet and sour juice and affecting storage.

The production method of vinegar-soaked garlic, I don't know if you can get it.