Laba Garlic

Laba Garlic

1. Peel the garlic first, wash and control dry water.

2. A bottle with a well-controlled water should be good garlic, not too full.

3. Pour the aged vinegar into the bottle and drown the top of the garlic, and seal it well.

4. Ready to eat after 10-15 days!

Tips:

1. After washing, the bottle must be controlled with dry water, and then filled with garlic.
2. The lid is sealed well.
3. Rice vinegar or aged vinegar can be used for vinegar. I use rice wax.
4. The garlic will be green if marinated with purple-headed garlic as much as possible.