Method and materials of pickled garlic in soy sauce

I usually pickle sweet and sour garlic and salty garlic. After a long time, I feel a little tired of it, so I pickle some garlic with new flavors. Some time ago, I pickled some garlic with light soy sauce and it tasted really good. It was especially delicious with white rice. The following is my own summary of the method of pickling garlic with light soy sauce. Friends who want to try it can learn from it.

How to make garlic in soy sauce

Ingredients for pickled garlic in soy sauce

When soaking garlic in light soy sauce, you need to prepare 2 kilograms of fresh garlic, 1,000 grams of light soy sauce, 300 grams of rock sugar, and an appropriate amount of table salt.

Specific steps for making garlic in soy sauce

1. Remove the outer skin of the prepared garlic, remove the roots and garlic sprouts, leaving one to two centimeters of the garlic sprouts on top. Then put the garlic in a basin and soak it in clean water.

2. The water used to soak the garlic should be changed frequently. The soaking time should be between two and three days, so that the spicy taste of the garlic can be removed. After the garlic is soaked, add an appropriate amount of clean water and edible salt to marinate for three to five days.

3. Put the rock sugar and the prepared soy sauce in a pot, heat and boil, simmer for a while to let the rock sugar in the pot melt, then turn off the heat and wait for it to cool down naturally.

4. Take out the pickled garlic, drain the moisture, and then place it in a cool place to dry for a day. Then put them directly into the boiled light soy sauce juice for soaking. After putting in the garlic, seal the container and turn it over every two days.

5. After about ten days, the soaked garlic will turn dark red. The garlic will be fully flavored and you can eat it whenever you want.