Laba Garlic

Laba Garlic

1. 1. Purple garlic

2. 2. Clear vinegar

3. 3. Peel the garlic;

4. 4. Take out a clove of garlic and take a look. Each clove of garlic has a root, which mainly absorbs the vinegar juice through the root, and then the garlic reacts with the vinegar to turn green.

5. 5. Use a knife to cut off a part of the root of the garlic clove, exposing the inner core, so that the vinegar juice can penetrate into the garlic clove more quickly.

6. 6. Find a glass bottle, wash and dry. Put all the garlic cloves in.

7. 7. Pour the vinegar in, and just submerge the garlic cloves.

8. 8. Take the plastic wrap or the fresh-keeping bag and stack several layers, and put it on the mouth of the bottle, so that the bottle can be sealed better when the lid is closed.

9. 9. Put on heating and geothermal heat and other warm places, you can eat crispy and delicious Laba garlic in a few days. The heat can promote the volatilization of vinegar, so that the vinegar can soak into the garlic cloves faster, so it can turn green in a short time.

10. This is a comparison photo after three or four days.

11. It's green like emerald, it looks very appetizing!