Prepare 6 jin of purple-skinned garlic, select the ones that have not sprouted, and soak them in clean water for ten minutes.

2. After ten minutes, peel the garlic, making sure to clean off the outer skin of the cloves.

After drying the water, use a kitchen knife to cut off the top of the garlic, so that the aged vinegar can quickly penetrate into the garlic and speed up the pickling process.

4. Place 1000ml of aged vinegar directly into a clay pot, bring it to a boil over high heat, and simmer for five minutes.

5. Pour the boiled aged vinegar into a clean and water-free jar or glass container, and add three grams of refined salt.

6. Place the processed garlic into the container and ensure it is sealed tightly.

7. Place the container in an environment with a temperature of 0~8℃, and it will be ready for consumption in about 20 days. 1. Prepare 6 jin of purple-skinned garlic, select the ones that have not sprouted, and soak them in clean water for ten minutes.

2. After ten minutes, peel the garlic, making sure to clean off the outer skin of the cloves.

After drying the water, use a kitchen knife to cut off the top of the garlic, so that the aged vinegar can quickly penetrate into the garlic and speed up the pickling process.

4. Place 1000ml of aged vinegar directly into a clay pot, bring it to a boil over high heat, and simmer for five minutes.

5. Pour the boiled and refined vinegar into a clean and water-free jar or glass container, and add three grams of refined salt.

6. Place the processed garlic into the container and ensure it is sealed tightly.

7. Place the container in an environment with a temperature of 0~8℃, and it will be ready for consumption in about 20 days.