Laba Garlic

Name: Laba Garlic
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: Some garlic; Some Vinegar

by Celery

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The origin of Laba garlic is said to be from the eighth day of the twelfth lunar month. In the old days, shops settled on the eighth day of the twelfth lunar month, and they had to notify those who owed them to pay back the money. After Laba, they entered the New Year’s "close". Because "suan" and "garlic" are homophonic, so the custom of pickling "laba garlic" on the eighth day of the twelfth lunar month.

Ingredients

Some Garlic
Some Vinegar

Laba Garlic

1. Peel the garlic and try to remove dust with kitchen paper. It doesn’t matter if the garlic cloves are small or slightly sprouting; don’t discard the garlic cloves with "disability" and the garlic cloves that have been rough peeled and injured; fill the garlic cloves in a sealed acid-proof container, earthenware jar or glassware. Yes, don’t use plastic containers

2. Fill the garlic cloves in a sealed acid-resistant container, either a crock or glassware, do not use plastic containers; pour in the vinegar (I like to use vinegar); if the garlic cloves are not covered, seal them and store in a cool place