Pickled Laba Garlic

Pickled Laba Garlic

1. Prepare the garlic

2. Peel off the skin

3. Clean and control water

4. Prepare two kinds of vinegar and a clean bottle

5. Put the dried garlic granules into the glass bottle

6. Pour white vinegar and rice vinegar separately

7. Close the bottle cap tightly and write the date for easy viewing

8. You can eat it after the color turns green in about ten days and a half

Tips:

Garlic must be dried before pickling.