Depending on the planting season, garlic is commonly divided into two types: spring garlic and autumn garlic. For pickling, autumn garlic is generally chosen over spring garlic. This is because spring garlic has fewer but larger cloves, a strong pungent flavor, and is best suited for eating raw or as a seasoning.
Autumn garlic, also known as white-skinned garlic, has a white outer skin and a mild pungent flavor. These characteristics make it the most suitable for pickling. Only by using autumn garlic for pickling can it develop its unique flavor profile—slightly sweet and sour with a hint of spiceness—and be ready to eat directly. If spring garlic were used for pickling, its strong pungent flavor would not only overpower the dish but also easily mask the taste of other seasonings. Conversely, if the goal is to remove odors, spring garlic is the better choice, while autumn garlic is less effective. Therefore, spring garlic is generally not pickled.