Step 1

Remove the outer layers of skin that are loosely covering the garlic bulbs. Do not peel the skin off each individual clove. Do not separate the cloves; leave them attached to the bulb.

Step 2

Mix 3 tbsps of salt into 4 cups of cold water until fully dissolved. Soak the garlic in the salt solution for 12 hours.

Step 3

After soaking, drain the water. Rinse the garlic with clean water. Place them on a drying rack, allow them to thoroughly dry in direct sunlight.

Step 4

Meanwhile, place all the ingredients listed for the brine into a saucepan. Bring the mixture to a boil, stirring until fully dissolved. Turn off the heat and allow the mixture to cool to room temperature.

Step 5

Once the garlic bulbs are fully dried, transfer them into a sterilized glass fermentation jar or a large mason jar. Pour the cooled brine over the garlic, and use clean chopsticks to reposition the bulbs, ensuring they are completely submerged in the brine. Optionally add in ¼ cup of Vodka. (See Note 1)

Step 6

Cover the glass fermentation jar with its lid. Add water around the lid to make the jar airtight, so that the gas produced in the fermentation process can escape, but there is no outside air into the jar. Since water evaporates, remember to refill the waterlock seal every 5 to 7 days. (Using a large mason jar as a substitute for the fermentation jar is acceptable; just ensure its lid is tightly closed.)

Step 7

Let the garlic sit under room temperature for 2 months, avoiding direct sunlight. After 2 months, you can enjoy the Chinese pickled garlic, and its flavor will continue to enhance with longer marination. Refrigerate the jar after the initial 2 months. When retrieving the pickled garlic, always use clean chopsticks. They will remain fresh in the fridge for up to 6 months.