Peel the garlic, you can slice or split it in half. However, leaving the cloves whole will make the garlic crispier (you can slice half and leave the other half whole). Then, mix 1 liter of water with 30g of sugar and soak the garlic for about 30 minutes, then remove and drain. This will prevent the garlic and chili from turning green.

Wash the lemon and chili, remove the stems. The chili can be seeded, thinly sliced ​​or left whole depending on your preference.

Boil 400ml of filtered water with alum, then add the garlic and blanch it, then remove it and drain. This step helps to create a crunchy texture, the garlic will not become mushy during the soaking process, so when you put the garlic in to blanch, remove it quickly to avoid softening.

Mix: 200ml of vinegar, 100ml of filtered water, 2 teaspoons of sugar and 1 teaspoon of salt and garlic powder. Then put this mixture in a pot, boil and let cool.

Put garlic, chili and white vinegar mixture into a glass jar so that the vinegar covers all the garlic and chili. Finally, close the lid and store in a cool, dry place. The garlic can be used after about 10 - 15 days of soaking. The garlic is delicious when it has a slightly cloudy color, the garlic cloves are white and crispy, not soggy, and the vinegar is not scummed and has a strong garlic and chili aroma.