Laba Garlic

Laba Garlic

1. 1. Peel the garlic, use kitchen paper to try to remove the dust, it doesn't matter if the garlic cloves are small or a little sprouting;

2. Discard the garlic cloves with "disability" and the garlic cloves that have been rough peeled and injured;

3. Fill the garlic cloves in a sealed acid-proof container, either a crock or glassware. Do not use plastic containers;

4. Pour in aged vinegar (I like to use aged vinegar);

5. The garlic cloves should be covered and sealed and kept in a cool place (I put it in the corner of the north balcony).

Tips:

1. It's extremely simple, just don't make the mistake of the order,-first add a certain amount of vinegar to the container, and then put the garlic in it. It turns out that there is not much garlic in it, and the vinegar is overflowing, and I am at a loss!

2. Both mature vinegar and rice vinegar are good, but white vinegar has poor effect.

3. It can be stored in the refrigerator, this season is not necessary.

4. Some recipes will add some sugar, but it is not necessary. Those with sugar are called sugar garlic.