Quickly wash the garlic leaves under running water a couple of times. Then, soak the vinegar in a cup of vinegar water for about 10 minutes and remove it.

Trim the garlic leaves to the right length. Then, take the right amount of each batch and drain it.

Make soy sauce water by mixing 5 cups of soy sauce, 10 cups of water, 5 cups of sugar, 5 cups of vinegar, (Soy sauce: water: sugar: vinegar=5:10:5:5=1:2:1).

Lay the stem at the bottom of the storage container, arrange it one by one, add the drained garlic leaves little by little, pour the soy sauce water, and then pour the soy sauce water and fill it up repeatedly. When it's all poured, close the lid and open it again a week later.

Remove the soy sauce water, boil it once, cool it down, and pour the soy sauce water again.

After a month, open it again, boil only soy sauce water, cool it again, close the lid, and store it. You can take it out after 2-3 months and eat it deliciously.