How to pickle Laba garlic

Pickling Laba garlic is a custom in northern China. On the eighth day of the eighth month of the lunar calendar, garlic is pickled with vinegar. The pickled garlic can be eaten, and the vinegar used to pickle garlic can be used as a dipping sauce for dumplings during the Chinese New Year. However, for people in some areas, how to pickle Laba garlic is a big problem. In fact, pickling Laba garlic is very simple and everyone can learn it at a glance.

How to pickle Laba garlic

1. Before pickling Laba garlic, you need to prepare garlic, rice vinegar and a sealable container, preferably a glass container.

2. Peel all the prepared garlic and remove the bruises inside. Then place the peeled garlic in a cool place to dry and set aside.

3. Prepare rice vinegar according to the size of your container, and prepare better quality one. However, the amount of rice vinegar should be enough to cover the garlic, not too much.

4. After cleaning the container, let the moisture inside dry naturally, then disinfect it with boiling water and then dry it. Then you can put the prepared garlic in, and then pour in the prepared rice vinegar. After doing the above, seal the container with a lid and then store it indoors or in the refrigerator.

5. After about twenty days of pickling, the garlic will turn green, and the rice vinegar will have a faint garlic aroma. At this time, the Laba garlic is pickled and can be eaten. People can add a small amount of Laba garlic and Laba vinegar when cooking seafood and fish, which is good for removing odors.