Zhenjiang Sweet and Sour Garlic

Zhenjiang Sweet and Sour Garlic

　　Ingredients: 100 kg fresh garlic bulbs, 10 kg salt, 0.7 kg vinegar, an appropriate amount of brown sugar, a small amount of five-spice powder

　　Preparation Method:

　　1. Select plump, large, white-skinned, and fresh garlic bulbs. Remove the rootlets, peel off the old outer skin, wash, and drain the moisture.

　　2. For every 100 kg of fresh garlic bulbs, use 10 kg of salt. Layer them in a jar, filling it about three-quarters full. Have another jar of the same size ready for later use.

　　3. Change the jars morning and evening each day to ensure even pickling. After 15 days, the garlic will be pickled and turned into salted garlic.

　　4. Take out the salted garlic and air-dry it on a mat, turning it once a day. Dry until it reaches about 70% of its original weight. Remove any loose garlic skins as needed.

　　5. Pack the salted garlic into a jar, pressing it down gently. When the jar is 3/4 full, pour in the prepared sweet and sour liquid. Once filled, place a few bamboo sticks horizontally inside the jar to prevent the garlic from floating. Seal the jar opening tightly with oil paper or plastic wrap, then seal with a layer of lime plaster. The garlic will be ready to eat after two months. If stored airtight, it can be preserved for a long time.

　　6. Sweet and Sour Liquid Preparation: Heat the vinegar to 80°C, then add brown sugar to dissolve it. Add a small amount of five-spice powder to taste.

　　Product Features: A reddish-brown color with an attractive appearance, rich in local flavor.