Start by gathering 500g of purple-skinned garlic. Peel and trim the cloves, ensuring they are clean and free from any blemishes. This initial step is crucial as it facilitates quick fermentation and ensures optimal flavor development.

After peeling the garlic cloves, place them in a bowl, then add 40g of white sugar and 10g of salt, gently rubbing them for about two minutes to allow the garlic to absorb the flavors of the sugar and salt, thereby enhancing its taste.

Once the garlic is adequately seasoned, transfer it to a clean and sterilized jar. Choose a jar size that accommodates the garlic comfortably, leaving some space at the top.

In a pot, pour 500ml of rice vinegar or white vinegar. It's essential to avoid using an iron pot, as it can react with the vinegar. Heat the vinegar on the stove until it reaches a gentle simmer. Do not allow it to boil or cool down.

Carefully pour the heated vinegar directly into the jar containing the seasoned garlic. Ensure that all the garlic cloves are fully submerged in the vinegar. The hot vinegar will help preserve the garlic and infuse it with its tangy flavor.

Seal the jar tightly with a lid and place it in a warm area or on a heating pad. Allow the garlic to ferment for at least two days, allowing the flavors to meld and develop. During this time, check the jar occasionally to ensure that the garlic remains submerged in the vinegar.