It is best to use original fermented vinegar for Laba garlic, but almost all the vinegar on the market is caramel color. I suggest you choose fermented vinegar. Many friends prefer mature vinegar, which is rich in taste and color. Personally, I think the old vinegar is a bit heavy in flavor and dark in color. Rice vinegar is a good choice. The color of rice vinegar is elegant and soft, and the color of garlic is as always, with sweet and sour taste and rich and slightly sweet aroma.

Method:

Clean and dry the container to ensure that it is free of oil and water.

Peel garlic, uncover the film and become a white fat man.

Put garlic in an oil-free and water-free container, add old vinegar, cover it and keep it in the shade until New Year's Eve.

Add vinegar juice when eating, because the juice has become spicy, but the garlic has not become spicy.