How to make pickled garlic with soy sauce, detailed instructions for making pickled garlic with soy sauce

Garlic is a common seasoning in life. Adding garlic to dishes can not only add fragrance to food, but also play a role in sterilization and disinfection. Garlic has high medicinal value, such as sterilization, anti-cancer, and treatment of gastrointestinal diseases. However, eating raw garlic is very irritating, so many people choose to marinate garlic with soy sauce before eating.

1: Soy sauce pickled garlic is the most common method of pickling garlic in Northeast China. The pickled garlic made using this method not only has less garlic flavor, but also has the rich aroma of soy sauce. In fact, the method of pickling soy sauce pickled garlic is not complicated, and everyone can make it at home.

2: You can go to the market and buy five kilograms of fresh garlic, then go home and remove the rough and dirty old skin on the outside, and use a knife to cut off all the garlic sprouts and roots.

3: Put the peeled garlic into a large basin, add clean water and let it soak in it. Change the water once a day. Soak for about five days and then take it out.

4: Add 100 grams of salt for every kilogram of garlic. After adding salt, add appropriate amount of water. After three days of marination, remove the garlic and drain the water.

5: Then prepare 500 grams of edible salt, 5 kilograms of sugar, and 500 grams of soy sauce, and add a small amount of vinegar and five-spice powder. Put these ingredients together, add the prepared boiled water, make a sauce, pour it on the processed garlic, and make sure the sauce covers the garlic.

6: After adding the sauce, the garlic can be turned over twice a day. After about a week, the garlic will be flavorful and you can take it out and eat it at any time.

The proportion of the ingredients can be changed according to your taste, but the garlic should not be soaked in water for a short time, otherwise it will not be easy to absorb the flavor.