2nd Rapid Laba Garlic-the Privilege of Northerners

Name: 2nd Rapid Laba Garlic-the Privilege of Northerners
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 heads garlic; Some Vinegar

by free

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

After Laba, you still have to eat Laba Garlic~~ Soaking Laba Garlic is a custom in our north, which is to make garlic on the eighth day of the twelfth lunar month of the lunar calendar. The ingredients are very simple, just garlic cloves and vinegar. The method is also very simple. Put the peeled garlic cloves into a sealable jar, bottle or the like, then pour the vinegar, seal it and place it on A cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green all over, like emerald jasper. In the past, people said that it was not the color of the garlic soaked in Laba that day. That's not the case at all, the reaction of garlic soaking in vinegar is that the green garlic cloves are hot and sour; the acetic acid is fragrant and spicy. Often eating laba garlic in winter is good for people's body, not only sterilizing, but also detoxifying. The raw materials and production of Laba Garlic are indeed very simple, but the pickling time is very long, at least ten and a half days. Today, I will introduce you a quick way to pickle Laba garlic. Two days are enough for you to eat the crispy and delicious Laba garlic. "

Ingredients

3 heads Garlic
Some Vinegar

2nd Rapid Laba Garlic-the Privilege of Northerners

1. Peel the garlic, take out a clove of garlic and take a look. Each clove of garlic has a root, which mainly absorbs the vinegar juice through the root, and then the garlic reacts with the vinegar to turn green. Use a knife to cut off a part of the root of the garlic clove, exposing the inner core, so that the vinegar juice can penetrate into the garlic clove more quickly.

2nd Rapid Laba Garlic-the Privilege of Northerners recipe

2. Process all the roots of the garlic cloves one by one. Don't transfer the bad ones out;

3. Put the prepared acid into a clean glass bottle;

4. Pour the old Shanxi vinegar and vinegar, and submerge the garlic cloves.

5. Stack several layers with a fresh-keeping bag and place the bottle mouth so that the bottle seals better.

6. Finally, tighten the lid and place it on the heater; this is the privilege of the northerners~

7. Two days later, you can see the green laba garlic. When you open the cap, you can see the vinegar fermenting and making small bubbles!

Tips:
1. Use a knife to cut off a part of the root of the garlic clove, exposing the inner core, so that the vinegar juice can penetrate into the garlic clove faster.
2. Put the sealed garlic on the heating. The heating can promote the volatilization of the vinegar and make the vinegar soak into the garlic cloves faster, so it can turn green in a short time.