How to pickle garlic with soy sauce

If people in the north know this, they will know that there is a small dish on the table of every household. It doesn't look special, but it tastes special. It is pickled garlic in soy sauce. We all know that garlic is a magic weapon in life and it has many functions, such as enhancing immunity, killing bacteria and inflammation, and preventing cancer and cardiovascular and cerebrovascular diseases. Pickling garlic with soy sauce is not difficult. You can master the techniques once you learn it. So how do you pickle garlic with soy sauce?

Soy sauce and fresh garlic marinade

When pickling fresh garlic with soy sauce, fresh garlic and soy sauce are the main ingredients. In addition, there are also various seasonings such as salt, brown sugar, vinegar, five-spice powder, etc. The proportions of these seasonings are clearly marked in the specific production steps.

Steps for pickling fresh garlic with soy sauce

1. You can prepare about five kilograms of fresh garlic. After purchasing it, remove the skin, process the roots and stems, then put the garlic in a basin, add clean water and a small amount of table salt. The ratio of salt is 100 grams of salt for every 500 grams of garlic.

2. Marinate the garlic in clean water for three days, then take it out and dry it for later use. After processing the garlic, you're ready to make the sauce. The sauce is the key to pickled garlic, and the proportion is particularly important.

3. The proportion of the main ingredients can be 50 kilograms of garlic plus 2 kilograms of edible salt, 10 kilograms of brown sugar and 1 kilogram of soy sauce. Select the seasoning according to the proportion of garlic you prepare, then put all in a pot, add appropriate amount of water, heat and boil, to make the sauce.

4. After the sauce has cooled down, you can pour it all into the garlic for marinating. Turn it over every day. After about ten days, the homemade soy sauce pickled garlic can be taken out and eaten.