Laba Vinegar

Overview

Laba vinegar is a traditional Laba Festival custom. In northern China, there is a custom of soaking garlic in vinegar on Laba Day, which is called Laba Vinegar. You should soak Laba vinegar until the first day of the Lunar New Year. You should eat dumplings on the first day of the Lunar New Year. You should eat vegetarian dumplings, which means a year of plainness and purity. Eat them dipped in Laba vinegar and have a unique taste. Green pigment is produced during the production of Laba garlic, an ancient traditional delicacy. Traditionally, many families have the tradition of making Laba garlic. During the twelfth lunar month, the garlic is peeled, washed, peeled, poured with rice vinegar, sealed in a small jar, and unsealed on New Year's Eve to make Laba garlic, which is green and pleasant, fragrant and delicious. Laba garlic is made without sunlight, so the green color produced is not chlorophyll, but garlic green pigment.

Tags

• side dishes
• pickles with soy sauce
• laba
• none
• tianli old vinegar
• garlic

Ingredients

Steps

1. 1 I have two bottles of Tianli vinegar and I use this every year.

   

2. 2 Garlic is ready.

   

3. 3 Peel off the skin.

   

4. 4 Take a clean glass bottle that is water-free and oil-free. Pour the vinegar into it first, and then add the garlic cloves.

   

5. 5 Sealed, it’s just right to eat a year ago, about twenty days!