STEP 1/4
Wash the whole garlic thoroughly, cut the ends, and cut the garlic stems into 2cm long pieces.
(When choosing garlic stems, prepare soft and sleek ones.)
STEP 3/4
Add soy sauce, seasoned vinegar, sugar, green onion root, green onion, dried red pepper, water, and starch syrup, boil it over high heat, reduce the heat to low for 30 to 40 minutes, and then add kelp at the end, boil it slightly, and take it out.
Open the lid of the boiled sauce and cool it down.
STEP 4/4
Mix garlic and garlic stems in a disinfected glass bottle, pour the cooled soy sauce, boil it twice every two to three days, and pour it.
Garlic pickles are soaked in salt water for about a month to reduce the spicy and arin taste, and they are baked slightly in an air fryer to make pickles, so they can be eaten in a week without time to soak in salt water.