How to pickle garlic sprouts with soy sauce

Garlic shoots are a part of garlic. When garlic matures, garlic shoots will grow. The newly grown garlic shoots are very tender and taste crispy. There are many ways to cook garlic shoots. The common ones are fried garlic shoots with meat and cold garlic shoots, which are very delicious home-cooked dishes. Not only that, garlic shoots can also be pickled, especially garlic shoots pickled in soy sauce, which is a home-cooked dish that northerners particularly like. So how to pickle garlic shoots with soy sauce?

Ingredients for making pickled garlic moss with soy sauce

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.

The first step is to wash the garlic sprouts, drain the water, and place them in a cool and ventilated place to dry.

In the second step, pour clean water into the cooking pot, add aged vinegar, soy sauce, a little salt, sprinkle in peppercorns, boil over high heat until it becomes a sweet and sour soup, turn off the heat and let it cool for later use.

The third step is to dry the garlic sprouts and tie them into small bunches so that they can be easily placed in small containers.

The fourth step is to place the garlic sprouts in a clean container without oil or raw water, and pour in the cooled sauce to cover the garlic sprouts.

The fifth step is to place it in a cool place for at most one month or at least ten days, until the color of the garlic sprouts becomes darker.

Step 6: Pickle the garlic sprouts until they are dark red in color and have a crispy texture.