How to pickle Laba garlic?

To soak Laba garlic, you need to use purple-skinned garlic and rice vinegar. Peel off the old skin of the garlic cloves, soak them in rice vinegar, put them in a small jar and seal them tightly. Unseal them on New Year’s Eve. The garlic cloves will be bright green, and the garlic will be fragrant with spicy acetic acid. Together, it is tangy and is the best condiment for eating dumplings. It can also be used in cold dishes and has a unique taste. In the past, people said that the color of garlic was not green because it was not Laba day. That's not the case at all. The reaction of soaking garlic in vinegar is that the green garlic cloves are spicy and sour; vinegar is sour and spicy. Nowadays, if you go to an old Beijing-style restaurant to eat noodles with soybean paste, you will be served a small plate of green Laba garlic all year round.

Preparation method

Preparation method (3 photos)

Homemade method

1000 grams of purple garlic and 500 grams of rice vinegar.

1. Choose a clean clay pot or glass jar as a container for soaking Laba garlic;

2. Select purple garlic, peel it, wash it, dry it, and put it in Make sure there is no oil in the earthenware or glass jar. Pour in the rice vinegar until the garlic is just covered. Close the lid and place it at 10-15 degrees, preferably in the sun, and brew for 10 days. When the left and right garlic turn green, move it to a cool place for storage and use it anytime.

This kind of garlic is usually brewed on the eighth day of the twelfth lunar month. Because the temperature is very suitable for brewing in this season, it is called Laba garlic. Eating Laba garlic often in winter is good for the human body, as it sterilizes and detoxifies. The finished garlic is emerald green in color, has a spicy and sour taste and is very delicious. The dumplings are even more delicious to eat.

Tips

To soak Laba garlic, you need to use purple-skinned garlic and rice vinegar. Peel off the old skin of the garlic cloves, soak them in rice vinegar, put them in a small jar and seal them tightly until they are unsealed on New Year’s Eve. The emerald green color, garlic, spicy, vinegar and sour aroma melt together and hit your nostrils. It is the best condiment for eating dumplings and can also be used in cold dishes. It has a unique taste.

1. Why do we need to use purple garlic for soaking Laba garlic?

The small purple-skinned garlic cloves are soaked thoroughly, the garlic cloves are hard and solid, and the garlic is crispy and fragrant.

2. Why do you need to use rice vinegar to soak Laba garlic?

The color of rice vinegar is light, and the color of soaked garlic remains as before, orange and emerald green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. The old vinegar-smoked garlic will turn black after soaking in vinegar, the garlic cloves are not green enough, and the taste is poor, especially the smoked vinegar, which has a slightly pasty taste. Maybe this is its characteristic.

Method 2

Ingredients

Main ingredient: 1000g garlic

Accessory material: appropriate amount of rice vinegar

Steps

1. Peel off the outer skin of the garlic, wash with water and dry in controlled water.

2. Put the garlic into a clean glass container that is oil-free and water-free.

3. Pour rice vinegar into the glass container.

4. Submerge the garlic in rice vinegar.

5. The mouth of the bottle should be sealed and the lid should be closed.

6. Leave it for about seven days. When the garlic is bright green, you can eat it.

Tips