Sweet-and-Sour Vinegar Garlic

Why people make this

When the weather swings between sun and rain, anyone run-down or overworked can catch cold easily. A little homemade sweet-and-sour garlic each day is an old standby traditionally taken to strengthen the constitution and help fend off chills. I used to make this with plain rice vinegar; adding rock sugar makes it taste much better, and it’s a friendly thing to keep in the fridge through cold season.

Method

1. Gently heat the rice vinegar with the rock sugar until the sugar dissolves; let it cool. (Do not use a metal pot — see tips.)
2. Peel and slice the garlic, place in a glass jar, and pour in the sweet vinegar.
3. Steep for about 3–4 weeks. Take 1 teaspoon in warm water morning and evening, and eat one or two of the steeped garlic slices.

Nourilo’s Tips

Single-clove garlic has more allicin, so it works better; the rock sugar amount is up to you. The vinegar-to-garlic ratio is 2:1. If you’re worried about garlic breath, chew a few tea leaves or a couple of black dates afterwards. Use a non-metal pot to cook the vinegar.