Garlic in brine

Brine garlic:
Garlic peeling, leaving only one or two layers, cut off the head and tail. The garlic is relatively clean, the time to peel the garlic to keep clean. If you do not rest assured, you can clean the peel good garlic, and then completely dry and then cured; or with a half salt water immersion, can play a role in disinfection. Then take a clean container, it is best to use hot water to heat sterilization, control the dry; the new garlic will be peeled in the container.

Garlic in brine

Specifications: all kinds of specifications

Salinity: *0% or so

Grain number: **0~**0/kg; **0~***0/kg

Color: white stock **0 tons; **0 tons of red stock

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