Laba Single Head Garlic

Name: Laba Single Head Garlic
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 800g Single head garlic; 1 bottle Shanxi vinegar

by Black cat sheriff kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Laba garlic is a traditional snack of Han people mainly popular in the north, especially in North China. It is a food custom during the Laba Festival. Soak garlic on the eighth day of the twelfth lunar month. In fact, the ingredients are very simple, just vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic cloves into a container such as a jar or bottle that can be sealed, then pour the vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green all over, like emerald jasper. On the eighth day of the twelfth lunar month in northern China, the atmosphere of the Chinese New Year races one day a day. In most areas of northern China, there is a custom of soaking garlic in vinegar on the eighth day of the twelfth lunar month, called Laba garlic. I like to use single-head garlic. The garlic is strong and spicy. Every year on Laba, I buy some single-head garlic and soak a few cans. In response to the solar terms, I can drink the old vinegar inside for health care on weekdays. It is said that it can also reduce blood pressure."

Ingredients

800g Single Head Garlic
1 bottle Shanxi Vinegar

Laba Single Head Garlic

1. Prepare the materials, clean the glass jars and dry them with water.

2. Peel off the skin of the single head garlic and put it in a jar.

3. Pour in a bottle of Shanxi vinegar, which is suitable to cover the single head of garlic

4. Keep the lid tightly closed.

5. Soak the garlic for about a week and it will turn green and you can eat it.

Tips:
The container for soaking laba garlic should be a clean, water-free and oil-free glass jar, the selected purple-headed garlic, pour the old vinegar until it is just over the garlic, cover it, and place it at 10-15 degrees. Under the condition that it can be exposed to the sun, the garlic can be soaked for about 10 days to be emerald green, and it should be stored in a cool place and used as needed.