There is this northern Chinese tradition of making pickled garlic after winter solstice (冬至), to be consumed during Lunar New Year period. At that time, being in the beginning of Spring season (春分), it is good for the body to consume spicy food, like garlic, onion, spring onion, leek, chive etc. Since raw garlic is so harsh to be eaten raw, pickling first makes garlic more palatable. The sulfurous ingredient in garlic will be reduced but we are able to eat more to compensate.
Simply peel garlic, place is a glass jar with lid,
add balsamic vinegar and soy sauce, I added Sichuan pepper for extra fragrance. Keep in a cool dark place for 3-4 weeks.
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