1. Choose to play good and lossless garlic. 4. Then pour in rice vinegar to cover up the garlic. Tighten the lid and it will be ready to eat after 5 or 6 days.
2. Peel all the garlic skins clean.
3. Prepare a glass bottle without water and oil, and put all the garlic in the bottle.
4. Then pour in rice vinegar to cover up the garlic. Tighten the lid and it will be ready to eat after 5 or 6 days.
5. The sweet and sour laba garlic is filled with dumplings, and the happy little days are filled with happiness!
Tips:Prepare a clean glass bottle, preferably not a plastic bottle. If the house is warm, you can eat it after 5 or 6 days. The pickled laba garlic is sweet and sour, without a hint of spiciness!
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