How To Make Salt Garlic

Salted garlic pickling technology Pickled salted garlic has two methods: 

raw salted and cooked salted. The method of pickling salted garlic with raw salt: Choose 5 kg of fresh garlic, remove the roots, bulbs, and old skin of garlic, put it in a tank (altar), layer garlic with one layer of salt, and stir evenly. After filling the tank, add 17°C brine (0.75 kg of salt to 10 kg of water), just use the brine and garlic as usual. The next day, press the garlic with your hand on the side of the jar and press down once. After 14 days, the garlic will automatically sink to the bottom. After the fresh garlic is put into the jar, it should be opened day and night to facilitate the spiciness, and it can be marinated after 20 days. The method of cooking salted garlic: Expose the fresh garlic in the sun for 5-6 days, so that part of the garlic skin will fall off automatically due to the evaporation of water. After sifting the soil and garlic skin, continue to dry it for 1 to 2 days. After all the garlic skin is peeled off, it can be pickled. Put the salt (the ratio of garlic to salt is 6:1) into the pot, heat and fry until the salt turns yellow and burnt, then remove the heat. Put the garlic in the pot and stir with tools until all the garlic heads adhere to the salt, take the garlic out and place it in a cool and dry place for 2 to 3 days, then put it in a jar (altar) layer by layer and seal it for 4 months Can be made into salted garlic.

The salty garlic pickled in this way has a deep red color and a burnt aroma. Sugar garlic pickling technology The raw materials for pickling sugar garlic are: l0 kg of white garlic, 5 kg of sugar, 300 g of salt, and 2 kg of cold water. The production method is as follows: first remove the stalks of the white garlic, peel off the two layers of outer skin, soak in clean water for 7 days, change the water once a day, soak until there is no sharp smell, remove it, and put it in a clean container to dry. The stems face down when exposed to the sun, and when the skin becomes wrinkled, put it into the tank. Then mix sugar, salt, and cold water into sugar juice, pour it into the jar, and seal it with a white cloth. Since the sugar garlic can be eaten directly after marinating, it is necessary to pay attention to hygiene during the marinating period to prevent dust and sundries from entering the marinade. Pickling in summer is generally controlled at around 15°C. For marinating in winter, the room temperature should not be too low. Because the sugar solution is not thick and the temperature is too low, it will freeze and crack the pickling tank, which will affect the quality and pickling of sugar garlic. During the pickling period, it is best to check every 7 days to see if there is any peculiar smell. In the early stage of pickling, it is best to roll the jar twice a day and let the air out once every 7 days. Two months later, the garlic will be light yellow, sweetness will enter the meat, and it will be ready without the spicy taste of raw garlic.