把啤酒倒入大蒜里，第一次見這種做法，真是高手在民間，太厲害了， A recipe of beer garlic

Ingredients

• 500 g Fresh Garlic (purple‑skinned) (keep inner two skins, trim root ends; use fresh spring garlic)
• 40 g Coarse Salt (10 g for soaking, 30 g for brine; non‑iodized preferred)
• 60 g Rock Sugar (granulated rock sugar for sweet balance)
• 800 ml Water (filtered; 600 ml for brine, extra for soaking and rinsing)
• 300 ml Rice Vinegar (brewed) (use naturally fermented rice vinegar, not distilled)
• 300 ml Light Lager Beer (any mild lager; adds malt aroma)

Instructions

1. Select Fresh Garlic

   Choose firm, fresh garlic heads. Purple‑skinned garlic is preferred for its higher anthocyanin content and milder bite.

   Time: PT5M

2. Peel and Trim

   Remove the outer two papery skins, leaving the inner two layers intact. Trim off the root ends with a knife.

   Time: PT10M

3. Rinse in Cold Boiled Water

   Prepare a pot of water, bring to a boil, then let it cool to room temperature. Submerge the garlic briefly and rinse to remove dust.

   Time: PT5M

   Temperature: 25°C

4. Salt‑Water Soak (24 h)

   Dissolve 10 g of coarse salt in enough cold water to fully cover the garlic. Place the garlic in a large bowl, pour the brine over it, and let it sit for about 24 hours. If the room is hot, change the water every few hours.

   Time: PT5M

5. Passive Soak Time

   Leave the garlic in the salt‑water brine for 24 hours.

   Time: PT24H

6. Prepare Sweet‑Salty Brine

   In a pot combine 30 g salt, 60 g rock sugar, and 600 ml water. Bring to a rolling boil, stirring until the salt and sugar dissolve completely.

   Time: PT10M

   Temperature: 100°C

7. Cool the Brine

   Remove the pot from heat and let the brine cool to room temperature (about 15 minutes).

   Time: PT15M

   Temperature: 25°C

8. Drain and Air‑Dry Garlic

   Remove the garlic from the salt‑water, shake off excess water, and spread the cloves on a clean cloth in a sunny, well‑ventilated area. Let them dry until the surface feels dry to the touch (approximately 2 hours).

   Time: PT2H

9. Sterilize the Jar

   Boil the glass jar and its lid in water for 5 minutes, then remove with tongs and let dry on a clean towel.

   Time: PT5M

   Temperature: 100°C

10. Assemble the Pickle

    Place the dried garlic cloves into the sterilized jar. Add the cooled sweet‑salty brine until it reaches about one‑third of the jar’s height. Then pour in the rice vinegar until the level reaches two‑thirds, and finally top off with the beer until the cloves are just covered.

    Time: PT10M

11. Ferment

    Store the sealed jar in a cool, dark place. Wait at least 20 days before first tasting; 50 days yields the best crisp‑sweet texture.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

30g

Fat

0g

Fiber

2g