Laba Garlic

As the saying goes: eating meat without garlic reduces nutrition by half. But the pungent taste of garlic and the breath after eating it are not acceptable to most people. However, Laba garlic does not have these tangled problems. It is chosen for the sweet and sour fragrance with a slight spicy taste.

In the north, there is a custom of pickling Laba garlic in winter. Laba garlic is garlic pickled in vinegar. The finished product is green in color and tastes slightly sour and spicy. In December of the lunar calendar, the custom is called the twelfth lunar month. The eighth day of December in the lunar calendar, commonly known as Laba, is the Laba Festival in my country. "Laba garlic", as the name suggests, is to make garlic on the eighth day of the twelfth lunar month. Peel the garlic cloves, put them in a small jar, immerse them in vinegar and seal them tightly. On New Year’s Eve, the garlic cloves are verdant and green, the spiciness is removed, and the vinegar also adds a lot of garlic. The spicy acetic acid flavor of garlic melts together and is tangy. It is the best condiment for eating dumplings.

The green pigment of "Laba Garlic" is actually composed of a blue pigment produced first and a yellow pigment produced later. Generally, the garlic cloves slowly turn blue after pickling for about 3 days, but at this time the garlic cloves still have a spicy taste. After about 10 days, the garlic cloves will not have a spicy taste. At this time, the garlic cloves are sweet and sour and fragrant. the taste of.


It takes time to pickle Laba garlic. Wait for the taste of vinegar to slowly soak into the inside of the garlic cloves, and wait for the garlic cloves to turn from white to blue, and then turn into emerald green inside under the action of time. At this time, Laba garlic is considered as the perfect merit. , Full of temptation.

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