It is the concentration ratio of garlic juice and sugar garlic is not enough, negative can bet something to make it sink.

Bubble garlic floating up is normal, do not care about it, after a while it will sink on its own. Sichuan pickled garlic is a famous local flavor dish around Sichuan, belonging to the Sichuan cuisine. Pickled vegetables, colorful.

All fresh vegetables can be made into pickles, pickled garlic has become an appetizing dish on the Sichuan table. Choose fresh garlic, peeled and washed with 500 grams of salt, 50 grams of wine, mixed well, in the pot for seven days, out of the water control.

Lahar Garlic features and practices

Lahar Garlic is green, many people do not dare to eat, think it is spoiled, in fact, this is after the normal fermentation of the formation of many people should not know how to do Lahar Garlic, in fact, Lahar Garlic practice is very simple.

First of all, the garlic cloves peeled, washed, and then wait for the garlic cloves after the water is dry, let into a *** can be sealed containers, add just enough to be able to not over the garlic cloves of rice vinegar, you can also add some soup, the container will be sealed, about 10 days or so.

The acid then begins to slowly turn green. But it is such a delicious, by people who do not know see, but also really dare not eat, thought the garlic cloves happened what mold, in fact, this is very good to explain, we like to draw must know, blue and yellow together will become green, in fact, Lapacho garlic into green is this principle.

Laiba garlic in the process of pickling, the first is the production of allium green, in the conversion to allium yellow, counting allium green for a very short period of time, and then converted to garlic yellow, after which the garlic cloves became green.