How is garlic processed? Sharing a practical method

Garlic is a spicy vegetable loved by the people of our country. It contains a variety of nutrients and has essential inorganic elements for the human body such as calcium, phosphorus, and iron.

Processing season: 1 week after the garlic comes on the market. Raw material standard: garlic heads should be large, with uniform cloves and white skin, unbroken heads, and no mud. Before processing, each head must be washed one by one, then placed in mixed brine (various salt waters left after pickling vegetables) and soaked for 1-2 days. After removing, put them into jars in batches, adding salt layer by layer, using 4 kg of table salt per 50 kg of garlic, and covering the jar mouth or pool surface completely with table salt to seal. The salting time should be no less than 45 days. After that, per 50 kg of salted garlic heads, use 2.5 kg of white sugar, 25 kg of vinegar, 5 kg of soy sauce, and 10 L of clean water, mix them and put them into a pot to boil, then while hot add them into the jar or pool of salted garlic heads. After soaking for one week, they become sweet and sour, delicious sweet-and-sour garlic heads.