How to pickle Laba garlic

Garlic was originally just a condiment, but as people become more and more fond of pickled food, Laba garlic came into being. It is most suitable to eat in winter. Now I will introduce to you the method of pickling Laba garlic .

Laba Garlic

How to make Laba garlic at home

raw material

1000 grams of garlic, 500 grams of vinegar, 400 grams of sugar.

Producer

1. Choose a clean container as the container for soaking Laba garlic;

2. Select the garlic, peel and wash it, dry it, soak it in vinegar first, then add sugar, mix well, place it at 10 degrees to 15 degrees, and soak it for 10 days.

This pickled garlic is mostly made on the eighth day of the twelfth lunar month. Because the temperature is very suitable for pickling in this season, it is called Laba garlic. The amount of vinegar and sugar can be changed appropriately, but not too much. Eating some Laba garlic regularly in winter is good for the human body, as it can kill bacteria and detoxify. The finished garlic is light green, and tastes sour, sweet and spicy, and is very delicious. It is even more delicious when eaten with dumplings. It is good for the human body, as it can kill bacteria and detoxify. The finished garlic is light green, and tastes sour, sweet and spicy, and is very delicious. It is even more delicious when eaten with dumplings.

How to make Laba garlic

raw material

3000 grams of garlic, 1500 grams of vinegar, and 860 grams of sugar.

practice

1. Use a clean container, preferably one that has been sterilized by boiling water, as a container for soaking Laba garlic;

Production Key

This pickled garlic is mostly made on the eighth day of the twelfth lunar month in rural areas. Because the temperature is very suitable for pickling garlic in this season, it is called Laba garlic. The amount of vinegar and sugar can be changed appropriately, but not too much.

Characteristics of Laba Garlic

In the twelfth lunar month, peel, wash and peel the garlic, add rice vinegar and seal it in a small jar. Open it on New Year's Eve and you will have the green and garlicky "Laba garlic". After pickling, the garlic turns green, which is allicin. Allicin is an antioxidant that has good antioxidant and anti-aging effects.

Why do we have to use purple garlic to pickle Laba garlic?

Because purple garlic cloves are small, they can be soaked thoroughly, the cloves are hard and firm, and the soaked garlic is crispy and fragrant. If you use ordinary garlic, the cloves are large but not crispy and purple. What about garlic growers? Purple garlic has a low yield, 20% less than ordinary garlic, so who would still grow it? Purple garlic is occasionally seen in the market. It is available after the wheat harvest and the price is one-third higher than ordinary garlic.