Laba Garlic

Laba Garlic

1. Ingredients: garlic, rice vinegar, sugar.

2. Soak the garlic in clean water for five minutes, then peel the garlic one by one.

3. Rinse it with clean water, put it in a leaky sieve and control it with dry water for later use.

4. Prepare a glass bottle, scrub it, wipe it dry, and let it dry.

5. Put the garlic cloves with dried water into the container.

6. Pour in the rice vinegar and spread it over the garlic cloves.

7. Add sugar and tighten the lid so that no air can leak.

8. After 20 days, you can choose the green garlic cloves to eat.

Tips:

Tips for life:
1. The pickled laba garlic must use purple garlic, white garlic is not easy to turn green. It must be the new garlic of the year. (The marinated old garlic is not crispy, not green, and nutritionally compromised.)
2. The container must be oil-free and water-free, and do not pickle in a plastic container. The container must be brushed clean, wiped dry, and air-dried without any raw water.
3. Be careful when peeling garlic. Be sure not to damage the surface of the garlic cloves, as it will easily deteriorate. After the garlic granules are rinsed, they must be wiped and dried with raw water.
4. Rice vinegar should be used for pickling laba garlic, and good vinegar must be used for vinegar. The taste will be better. The lid of the container must be tightened.
5. If you are in a hurry to eat, you can put the bottle on the heating, so that it will turn green in about 1-2 days, but the taste is not as good as it naturally turns green.
6. Eating meat and garlic can promote blood circulation, increase the absorption rate of vitamin B1 in the gastrointestinal tract and the utilization rate of the body.
7. Laba garlic can be marinated at any time. The main thing is to master the temperature. It is best to control it below 5 degrees Celsius. In winter, it can be kept in a cool place. If the temperature is high, it can be kept in the refrigerator at a constant temperature.