Anti-greasy Appetizer of Laba Garlic

Name: Anti-greasy Appetizer of Laba Garlic
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 12 heads garlic; 2 bags Rice vinegar

by Dazzling silk scarf

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The story behind this dish~: Soaking Laba garlic is a traditional snack of Han people mainly popular in the north, especially in North China. It is a food custom during the Laba Festival. Soak garlic on the eighth day of the twelfth lunar month. In fact, the ingredients are very simple, just vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic cloves into a container such as a jar or bottle that can be sealed, then pour the vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green all over, like emerald jasper. In old Beijing people, on the eighth day of the twelfth lunar month, the atmosphere of the Chinese New Year races one day a day. In most areas of northern China, there is a custom of soaking garlic in vinegar on the eighth day of the twelfth lunar month, called Laba garlic. As for the benefits of eating laba garlic, you should check it online.
Now it’s the time to eat Laba garlic until the Spring Festival. Dumplings, steamed buns, noodles, and a few laba garlic. It’s a beautiful little day.

Ingredients

12 heads Garlic
2 bags Rice Vinegar

Anti-greasy Appetizer of Laba Garlic

1. Prepare garlic, rice vinegar, the bottle must be clean, oil-free and water-free

Anti-greasy Appetizer of Laba Garlic recipe

2. First remove the outer skin, and use clean hands to remove the garlic skin one by one

3. Sprouted, disabled, knocked out garlic

4. Put the wrapped garlic directly into the bottle, don’t wash it with water

5. Pour the rice vinegar directly

6. Don't pour too much rice vinegar to avoid a small amount of rice vinegar overflow during fermentation the next day.

7. Be sure to put plastic wrap or a clean plastic bag on the lid, because vinegar is corrosive, and the taste on the lid will become worse.

8. Just put the lid on, it's as easy as soaking garlic

9. This is Laba garlic on the second day. If you look closely, you can see that there are small bubbles.

10. This is Laba Garlic on the third day

11. This is Laba Garlic on the fourth day

12. This is Laba garlic on the sixth day, so you can pick out the green ones to eat

Tips:
Scarf Reminder: I have been making Laba Garlic for more than 10 years. After so many years of experience, I must meet two conditions to make Laba Garlic:
1. The temperature difference between morning and evening must be large;
2. There must be sufficient sunlight during the day. (My home is heated by geothermal heat, put it on the balcony during the day [light and cold], and put it on the geothermal heating [warm] at night, so that AB is satisfied). If you don't meet AB, the laba garlic you soak will become whitish, soft and taste bad, so it will be soaked in white. By the way, Laba Vinegar is an excellent vinegar sauce for making vinegar and spicy cabbage. You can try this dish.
Also, you can refer to it: I use a bottle of soy bean curd (340g), 4 heads of garlic/bottle, and half a bag of rice vinegar/bottle. Don't use old aged vinegar, it will become black when it is soaked.