Jade Laba Garlic

Name: Jade Laba Garlic
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 12 heads garlic; 2 bags Rice vinegar

by Dazzling silk scarf

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

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.

Ingredients

12 heads Garlic
2 bags Rice Vinegar

Jade Laba Garlic

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

2. First remove the outer skin, wash your hands, and remove the garlic skin in turn

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, without garlic, 80% full will do, because the next day it will be fermented and foamy, so as not to overflow

6. Be sure to put plastic wrap or a clean plastic bag on the lid, because the vinegar is corrosive. If it is an iron lid, the lid will be beautiful and the taste of the infusion will be worse. Just cover it, just soak the garlic. simple

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

8. This is Laba Garlic on the fourth day

9. This is Laba garlic on the sixth day, and it can already be picked out and eaten. Soaking laba garlic is as simple as that.

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. During the day, I put it under the sun or put it on the heater, and the temperature reaches about 30 degrees; at night, put it on the glass of the bay window, the temperature is about 10 degrees, or it can be placed in the refrigerator. Inside, the greater the temperature difference, the greener the soak, and the better the taste; if the temperature difference is not big, then the laba garlic you soak will become whitish, soft and have a bad taste, so it will be white soaked. By the way, Laba Vinegar is an excellent vinegar sauce for making vinegar and spicy cabbage. You can try this dish.