How to make Laba garlic in summer

Everyone must have eaten Laba garlic and have had the experience of pickling it. It is a dish pickled in the winter Laba season. It has a unique taste, is appetizing and goes well with rice, and has excellent health benefits. Many people like to eat it. Some people also want to pickle some in the summer, but they don’t know how to make Laba garlic in summer. In fact, the method of pickling Laba garlic in summer is not complicated. I will write it out and tell you in a while.

Tutorial on making Laba garlic in summer

Material

When making Laba garlic in summer, you need to prepare two kilograms of good quality purple garlic, one and a half kilograms of rice vinegar, and a little table salt.

Steps

1. Peel the prepared garlic and soak it in clean water for about two days. Change the water four to five times during the soaking period. This will make the spicy taste of the garlic less spicy.

2. Take out the soaked garlic and drain the water for later use. Take a clean glass bottle, wipe off all the water inside, then put the processed garlic in, then pour the prepared rice vinegar into the bottle, letting the rice vinegar cover all the garlic.

3. Seal the bottle and put it directly into the refrigerator. After about 20 days, the garlic in the bottle will turn green and the rice vinegar inside will have a strong garlic aroma. At this time, the Laba garlic you made yourself is pickled and you can take it out and eat it whenever you want.