Garlic

It's like we've never done garlic before, and I don't know why we're suddenly thinking about buying garlic for pickles this year. In fact, such things are often forgotten after they have been finished, and for a long time they are not meant to be eaten. Since the garlic has been bought, do some. I don't know the match for the sauce. I'm helping. When it's hot, it's pickled. For almost a month, the garlic seems to be a little colored, and it's a little green, isn't it? I think we can eat. Pick up some。