# Pickled garlic made 3 years ago
1. First, let me show you the garlic pickles that Hyang Cook made three years ago!

2. I made it 3 years ago, but the color got darker!
Should I cut it? (-)

3. Even if you make it 3 years ago, you can leave it for a long time and eat it!
I'm going to make it now

# trimming garlic
1. For scented cooking, leave 50 cans of garlic and peel thinly
I washed it clean and cut the garlic stick!

2. I'll put the well-dried garlic in it
Putting garlic in a bottle one by one~()

# Vinegar
1. Brewed Vinegar Appears
Pour 1.8L x 2 bottles of vinegar

2. Close the lid and leave it like this for 5-7 days

# the seventh day
1. After 7 days, I'm going to drain the vinegar from the bottle

# Making soy sauce water
1. I'm going to make soy sauce water. Pour 2.5L of water (5 cups of water

2. 1 cup of soy sauce (paper cup) (��)

3. 400g of salt

4. 2 cups Dalcomi sugar (paper cup) ()

5. Stir it well

6. And I'll boil the soy sauce water

7. After cooling down the boiled soy sauce

8. Pour 500ml of plum juice

9. Sour Vinegar 500 ml

10. Lastly, 250ml of soju

11. If you pour soy sauce water into the garlic, it's done!!! It's so easy, right? ()

I put in a bowl so that garlic doesn't float!

If you make it like this, in the middle
You don't have to drain the soy sauce or boil it again!

Since Hyang Cook only marinate garlic with vinegar in the first round, sterilizing and making it so that it doesn't deteriorate is the most important tip!

*I recommend you eat as much as you want
Eat it at least 2-3 months later!

It's a recipe for saving scents
[Mom's garlic pickles don't need to be boiled again]