Laba garlic

2024-04-21 22:19:41 783

Laba garlic usually refers to garlic marinated with vinegar, with a green color and a slightly sour and spicy taste. Because it is often pickled on the eighth day of the twelfth lunar month, it is called "Laba garlic". The finished product is emerald green, just eating dumplings is breathtaking. My child's father loves to eat Laba garlic very much, and he keeps urging me to marinate it early, hoping to turn green soon*

Details of ingredients

Rock sugarOptional

Technique

difficultySimple
workmanshipMarinate
tasteAcid saltiness
timeAbout three days

Steps to make Laba garlic

1. For newly purchased garlic, try not to sprout it as much as possible. The slightly sprouted garlic will have a slightly less crispy taste when pickled, and it will give off a bit of a husky texture.
2. Peel off an appropriate amount and wash it with clean water to dry.
3. Put it in a glass container.
4.2 tablespoons of salt and an appropriate amount of rock sugar. I'm going to touch this, it's slightly salty, slightly sweet, and just a little bit of flavor. Also dilute the sour taste. There are also some that don't put anything in, just soak them in rice vinegar.
5. Pour in an appropriate amount of rice vinegar. The amount of rice vinegar should not exceed garlic. Put it in a cool place and let it slowly turn green. (Last year, I soaked it in aged vinegar, and the color was green, which was also good. It depends on personal preference.)
6. Finished products.
7. Wait for it to turn green.