What should I pay attention to during storage of garlic in brine

Salted garlic is a common food preservation method that can extend the shelf life of garlic while adding flavor. During storage, note the following:

Clean treatment: Before curing, make sure the surface of the garlic is clean and remove dirt and impurities.

Brine ratio: Saturated brine is usually used, that is, the proportion of water and salt reaches the maximum solubility. The general ratio is about 300-350 grams of salt per litre of water.

Container choice: Use clean, well-sealed containers, such as glass bottles or ceramic jars, and avoid plastic or metal containers, as they may react with salt water.

Avoid contamination: During the curing process, the tools and hands used should be kept clean to avoid introducing bacteria.

Storage environment: Store the pickled garlic in a cool, dry place away from light, avoid high temperatures and direct sunlight.

Regular inspection: Regularly check the status of brine garlic, observe whether there is mold, odor or discoloration and other phenomena, once found the problem should be dealt with immediately.

Food safety: Before eating, garlic should be checked for abnormalities to ensure food safety.

Proper pickling: Pickle the appropriate amount of garlic as needed to avoid a decline in quality caused by long-term storage.

Avoid exposure to air: During the curing and preservation process, minimize the contact between garlic and air to reduce oxidation.

Curing time: curing time should not be too long, generally 1-2 months can be eaten, too long time may affect the taste and nutrition.