Instant Laba Garlic

Overview

Soaking Laba garlic is a custom in our north. As the name suggests, garlic is made 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. Serve a plate of hot dumplings, dipped in garlic-flavored vinegar, and add a piece of green Laba garlic from time to time. Just thinking about this sight will make your mouth water. 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. If you don’t believe it, please read below.

Tags

• snacks
• pickles with soy sauce
• preparing meals
• laba
• purple garlic
• rice vinegar

Ingredients

Steps

1. 1 Peel the garlic.

   

2. 2 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. Then the garlic reacts with the vinegar and turns green.

   

3. 3 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.

   

4. 4 Process the roots of all garlic cloves in sequence.

   

5. 5 Find a glass bottle, wash and dry it.

   

6. 6 Put all the garlic cloves in. The bottle is too big and there are very few garlic cloves.

   

7. 7 Pour the rice vinegar in and cover the garlic cloves.

   

8. 8 Take a few layers of plastic wrap or plastic bags and put them on the mouth of the bottle, so that the bottle can be sealed better when the lid is buckled.

   

9. 9 Buckle the cover and tighten it.

   

10. 10 Put on the heater. You can have crispy and delicious Laba garlic in 2 days. Heating can promote the volatilization of vinegar and make the vinegar soak into the garlic cloves faster, so it can turn green in a short time.