Laba Garlic

Name: Laba Garlic
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g garlic; 200ml White vinegar; 2g salt

by sourcehe

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The Laba Festival is coming, do you remember that nursery rhyme? "Children, don’t be greedy. Laba is a year. Twenty-three, twenty-three sugar melon sticks, twenty-four house cleaning days, twenty-five to buy tofu, twenty-six to buy catty of meat, twenty-three. Seven chickens, twenty-eight noodles, twenty-nine steamed buns, one night at thirty nights, and dumplings every year on New Year’s Eve.” Of course, Laba garlic must be made during the Laba Festival. The whole body is green, like emerald green. The recipe for such a delicious and beautiful laba garlic is extremely simple. "

Ingredients

250g Garlic
200ml White Vinegar
2g Salt

Laba Garlic

1. Prepare ingredients: garlic, white vinegar, salt, bottles, etc.; PS: rice vinegar can also be used

2. Peel the garlic, remove the garlic root, wash and drain;

3. Wash the bottle to control the moisture, put the garlic in;

4. Put salt, then pour white vinegar, the white vinegar should cover the garlic granules; PS: The vinegar must be covered with garlic, otherwise it will go bad.

5. Wrap the mouth of the bottle with plastic wrap, tighten the lid, and put it in a cool place;

6. Garlic can be eaten when it turns green in five or six days; PS: The time for garlic to turn green is related to temperature.

Tips:
1. The vinegar must be covered with garlic granules;
2. The moisture after washing the garlic should be controlled dry;
3. The bottle should be clean and free of water;
4. The time for garlic to turn green is related to temperature.