How to pickle authentic Laba garlic

Laba is a traditional festival in China. There are many customs for Laba Festival among the people. Pickling Laba garlic is one of the most important customs. So how should authentic Laba garlic be pickled? How can it be pickled to make it delicious? Today, the editor will talk about this issue specifically.

How to pickle authentic Laba garlic

1. Ingredients for pickled Laba garlic

When pickling Laba garlic, you need to prepare 5 kg, 1 kg of garlic, an appropriate amount of water, a little salt, and 2,500 g of vinegar. In addition, when preparing garlic, it is best to choose purple garlic. After the garlic is prepared, remove the garlic skin and take out the garlic cloves inside.

2. Pickling of pickled garlic

If you want to pickle delicious Laba garlic, it is particularly important to soak the garlic. You can put the peeled garlic cloves into clean water with a small amount of salt and soak them. Change the water once a day and soak them for three to five days. This will remove the spiciness of the garlic. After taking out the soaked garlic, remove all the moisture on their surface.

3. Pickling of Laba Garlic

Put vinegar, sugar and salt into a pot and boil them. After the sugar is completely dissolved, take out and let cool. Pour into a jar for pickled garlic, then put the garlic cloves in, seal and pickle. After more than 20 days, the garlic will change. At this time, the homemade Laba garlic is ready to be eaten.

4. Precautions for pickling Laba garlic

When people pickle Laba garlic, in addition to choosing purple garlic with good taste, they should also pay attention to the choice of vinegar. It is best to choose rice vinegar to pickle Laba garlic. Adding a small amount of osmanthus sugar after pickling can make the Laba garlic taste particularly good. In addition, everyone should also pay attention to the fact that the pickled Laba garlic should be free of oil and water throughout the process, otherwise the pickled garlic will easily deteriorate after pickling.