Laba Garlic

Overview

I pickled it a week ago, and today I just eat Laba garlic!

For garlic, choose this kind of purple-skinned garlic.
Peel and remove the stems from the head of garlic.
Rinse the garlic and drain it.
Clean the sealed container and control the moisture.
Blot excess water with kitchen paper.
Transfer the garlic to an airtight container and add two tablespoons of sugar.
Pour in enough rice vinegar to cover the garlic.
In winter, room temperature is enough. Just put it under the sun during the day to create a temperature difference! (This is the color after marinating for 5 days).
It's almost a week and it's ready to eat.