The origin of Laba garlic and the method of pickling Laba garlic
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Laba garlic, also known as pickled Laba garlic, is a very common food in the north. The origin of Laba garlic is just like its name. Laba means the garlic soaked on the eighth day of the twelfth lunar month. Laba garlic has high nutritional value, sweet and sour taste, and is especially suitable for northerners to eat. It can sterilize, dehumidify and detoxify. It is easy to make Laba garlic. Let's take a look at the origin and pickling method of Laba garlic. The origin and pickling method of Laba garlic1. The Origin of Laba Garlic The pronunciation of the word "garlic" in Laba garlic is the same as "suan". In the past, on Laba day, all businesses had to settle accounts and calculate the income and expenditure for the year. This day is the day to settle all accounts, and everyone calls it Laba Suan. This day is the day when many people have to pay back their debts. Many people who owe money to others feel taboo about settling accounts, so they compare Laba Suan to Laba garlic. Because of this meaning of Laba garlic, few street vendors sell Laba garlic, which means that Laba garlic must be made at home. Therefore, making Laba garlic has become a habit of every household.2. How to pickle Laba garlic Step 1: Peel the garlic, remove the dust and break it into small cloves for later use. Step 2: Place the garlic cloves in a container (do not use plastic containers). Pour in rice vinegar or aged vinegar, cover and seal, and place in a cool place. Step 3: After sealing on Laba Day, take it out on New Year’s Eve and it is ready to eat. Laba garlic can refresh the mind and improve immunity. It is best to use purple garlic and rice vinegar to make Laba garlic. It is better not to have water droplets on the garlic when soaking it. |
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