Pickled Sweet and Sour Garlic Buds - A Must-Have for Hot Pot and Skewered Dishes

Pickled Sweet and Sour Garlic Buds

5000g Garlic Buds, 1000g Salt, 1000g White Sugar, 1000g Cold Water, 500g Vinegar

Peel off the dry skin, wash and put into a vat, adding 250g salt per 5000g garlic buds, marinate for 1 day, turn the vat 3 times in the middle; then add water to remove the spiciness, change the water once a day, for 4 days continuously; then take out the garlic buds, drain the water, add 750g salt per 5000g garlic buds, 1000g white sugar, 1000g cold water, and mix; then return to the vat for marination in a cool place; it will take about 15 days to mature, and usually 5 days before eating, 10% vinegar is added for soaking, which is sweet and sour.

Strange Radish Silk

4000g Radish, 4g Salt, 80g Safflower Pepper, 5g Fennel, 300g Ginger, Chili

Wash and dry the radish, cut into silk, then add salt, safflower pepper, fennel, ginger, chili to boiling water for 30 minutes to remove impurities, cool and then put with radish silk in the vat, seal for 7 days; when eating, you can add a little soy sauce and vinegar. If long-term storage, you must control the moisture and seal.