How to make garlic soaked in vinegar

Aged vinegar is a condiment commonly used by housewives. It has the effects of appetizing, anti-inflammatory and bactericidal. Many families use aged vinegar to soak some ingredients and make kimchi. Among them, soaking garlic in aged vinegar is a popular way. The methods of pickling garlic in aged vinegar vary from family to family. Some families add sugar, peppercorns and other condiments to the aged vinegar, while others also add chili peppers and peppercorns. In fact, either method is fine, and regular consumption is also good for the body.

How to make garlic soaked in vinegar

The main ingredients needed to make garlic pickled in aged vinegar are: neat and plump new garlic, salt, aged vinegar or fragrant vinegar, white sugar or brown sugar. The ratio of sugar and vinegar is 1 jin of vinegar to 8 liang of sugar. The main steps of making garlic soaked in vinegar are as follows:

1. When making garlic soaked in aged vinegar, cut off the garlic stalks and garlic whiskers, peel off the old skin and leave only two layers of skin, then wash it and soak it in clean water for 24 hours, but you can change the water once in the middle.

2. When making garlic soaked in aged vinegar, you can remove the garlic, drain the water, sprinkle with salt, mix well and marinate for 2 to 3 days. 5 pounds of garlic requires about 30 grams of salt. Remember to stir it twice a day. After taking it out, put it in the prepared container. Do not put the juice from pickling garlic into the container, throw it away.

3. To soak garlic in aged vinegar, take a clean, waterless bowl, pour in vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar. Pour the sweet and sour liquid into the garlic pickling container until the garlic is covered and cover tightly.

4. The method of soaking garlic in aged vinegar is actually that simple. If you like spicy food, you can eat it in 30 days. If you want to marinate it thoroughly, it will take at least 3 months, but it depends on the size of the garlic.

Benefits of sugar garlic:

Garlic pickled in vinegar is also called sugar garlic. Pickled garlic can remove fishy and greasy smells. It not only tastes sweet, crispy, tender and refreshing, but also can remove fishy and greasy smells and aid digestion. Traditional Chinese medicine believes that pickled garlic has the effect of avoiding poison and can eliminate redness and swelling on the human body.

Garlic is originally a spicy food. Eating too much of it can easily cause liver fire. However, the candied garlic soaked with white vinegar and sugar not only reduces the spiciness of garlic, but also moderates its spicy and hot nature. Therefore, even people with yin deficiency and excess fire can eat some. Especially when eating meat foods that contain more fat, eating some pickled garlic can not only remove greasiness, but also promote digestion and absorption of the body.