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.

Who it suits / who should be cautious

• People who want a simple daily pantry remedy through cold-and-flu season.
• Do not take it with a sore throat or active throat inflammation — vinegar and garlic are warming and irritating to the throat. With stomach trouble, take after meals and consider adding a little honey.

Why these ingredients (the food-therapy logic)

• Single-clove garlic (du zi suan): Contains more allicin than ordinary garlic, so the effect is more pronounced; traditionally used to support the body’s defences.
• Rice vinegar: The steeping medium; the ratio of vinegar to garlic is 2:1.
• Rock sugar (bing tang): Softens the sharpness; adjust to taste.

Ingredients (1 jar)

Ingredient	Amount	Notes
Single-clove garlic	1 small bag	Ordinary garlic also works
Pure rice vinegar	1 bottle	Vinegar : garlic = 2:1
Rock sugar	~75 g	Adjust to taste

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.

Bro Niu’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.

Community questions answered (selected)

• Q (Jen): I made the garlic vinegar but cooked the vinegar and sugar in a stainless-steel pot by mistake — is it still okay to take? Bro Niu: It’s fine to use this time; just remember not to use a metal pot for cooking vinegar in future.
• Q (meimei): I used Pat Chun white rice vinegar — is that right? I forgot rock sugar, can I use white sugar? And can I take vinegar with throat inflammation? Bro Niu: You can use white sugar instead. But do not take garlic vinegar with throat inflammation — it irritates the throat and is warming, which doesn’t suit an inflamed throat.
• Q (Ada N): With a stomach problem, can I drink garlic vinegar? Bro Niu: Garlic vinegar is beneficial but sour, so with stomach trouble take it after meals; you can add a little honey.

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Published June 29, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.