Pickling methods and techniques of Laba garlic

Making Laba garlic is a tradition in northern China. The so-called Laba garlic is pickled garlic on the eighth day of the twelfth lunar month every year. Laba garlic is pickled with vinegar as the main ingredient. Not only can the garlic be eaten, but the pickled garlic juice is also a good seasoning with many uses. After saying so much, do you also want to learn how to pickle Laba garlic? Don't worry, the editor will tell you in detail later.

How to pickle Laba garlic

1. Ingredients: 1 kg purple garlic, 500 g pure rice vinegar, and a glass jar.

2. Wash the glass jar with clean water, then disinfect it with hot water, and finally dry it for later use. Remove the skin of the purple garlic, remove the garlic skin on each garlic clove, then wash the garlic cloves with clean water and drain the water.

3. Put the processed garlic cloves in a glass jar, and then pour the prepared rice vinegar into it, making sure that the height of the rice vinegar is two to three centimeters above the garlic. Then cover the lid of the glass jar and place it in a warm environment of 10 to 15 degrees. It is best to place it in the sun for better pickling effect. After five days of pickling, the garlic will show a emerald green color. At this time, move it to a cool place and take it out whenever you want to eat it.

4. Laba garlic is pickled in winter. It has many benefits for people to eat. It can not only kill bacteria and reduce inflammation, but also reduce the occurrence of influenza. In addition, the vinegar used to pickle Laba garlic is also called Laba vinegar. It is a good ingredient for eating dumplings or cooking. It is sour, spicy and delicious and very tempting.