What vinegar to use for pickled Laba garlic?

Pickled Laba garlic is the most common specialty food in northern China. It is mostly made during the Laba Festival every year, hence the name Laba garlic. You may know that Laba garlic is made with vinegar, but there are many different vinegars on the market. What kind of vinegar should be used for pickling Laba garlic? What is the specific method of pickling it? Today, I will introduce it to you in detail.

What vinegar to use for pickled Laba garlic?

1. What kind of vinegar should be used for pickling Laba garlic?

The most ideal choice when pickling Laba garlic is to use good quality rice vinegar, because rice vinegar is lighter in color, which will make the pickled Laba garlic greener, and the taste will be sour and spicy, with a faint rice aroma. If you use old vinegar to pickle the garlic, the taste will be worse.

2. What kind of garlic should be used for pickling Laba garlic?

After talking about what kind of vinegar to use for pickled Laba garlic, we also need to talk about the choice of garlic. Because there are many varieties of garlic, it is best to choose purple garlic for pickling. The reason for choosing purple garlic is that the cloves of purple garlic are relatively small and the texture is harder, which will make the pickled Laba garlic taste more crisp and tender.

3. How to make Laba garlic

When making Laba garlic, remove the skin of the prepared purple garlic, wash the garlic cloves with clean water, drain the water, and put them into a small porcelain jar. If you don't have a glass bottle, you can use it instead. After putting it in, pour rice vinegar into it, so that the rice vinegar covers the garlic cloves, and then seal the jar. It will be ready by the Spring Festival. When eating dumplings, dip some Laba vinegar and eat a few Laba garlic cloves, it feels especially good.