2-Day Instant Laba Garlic - The privilege of northerners

2-Day Instant Laba Garlic - The privilege of northerners

Overview

After Laba Festival, you still have to eat Laba Garlic~~ Pickling Laba Garlic is a custom in our north, which is to make garlic on the eighth day of the twelfth lunar month. The ingredients are very simple, just garlic cloves and vinegar. The method is also very simple. Just put the peeled garlic cloves into a sealable jar, bottle or other container, then pour the vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and eventually it will become completely green, like emerald jasper. In the past, people said that the color of garlic was not green because it was not Laba day. That's not the case at all. The reaction of soaking garlic in vinegar is that the green garlic cloves are spicy and sour; vinegar is sour and spicy. Often eating Laba garlic in winter is good for the human body, as it sterilizes and detoxifies. The raw materials and preparation of Laba garlic are indeed very simple, but the pickling time is very long, at least ten and a half days. Today I will introduce to you a quick way to pickle Laba garlic. Two days is enough for you to eat crispy and delicious Laba garlic.

Tags

Ingredients

Steps

  1. Peel the skin off the garlic, take out a clove of garlic and take a look. Each clove of garlic has a root, which mainly absorbs the vinegar juice through the roots, and then the garlic reacts with the vinegar and turns green. Use a knife to cut off part of the root of the garlic clove to expose the inner core, so that the vinegar juice can soak into the garlic clove faster.

    2-Day Instant Laba Garlic - The privilege of northerners step 1

  2. Process the roots of all garlic cloves in sequence. Remove the bad ones;

    2-Day Instant Laba Garlic - The privilege of northerners step 2

  3. Put the prepared acid into a clean glass bottle;

    2-Day Instant Laba Garlic - The privilege of northerners step 3

  4. Pour in Shanxi mature vinegar and cover the garlic cloves.

    2-Day Instant Laba Garlic - The privilege of northerners step 4

  5. Stack several layers of plastic bags and place them around the mouth of the bottle so that the bottle can be sealed better.

    2-Day Instant Laba Garlic - The privilege of northerners step 5

  6. Finally, tighten the lid and place it on the heater; this is the privilege of northerners~

    2-Day Instant Laba Garlic - The privilege of northerners step 6

  7. After 2 days, you can see the green Laba garlic. When you open the bottle cap, you can see the vinegar fermenting and small bubbles coming out!

    2-Day Instant Laba Garlic - The privilege of northerners step 7