8 heads of purple garlic, 5g of rock sugar, sugar 1 spoon and 350ml of aged vinegar.

Production steps:

1, the ingredients are prepared first, which is very simple, only garlic and vinegar.

2. I prepared about 8 garlic heads, peeled them, broke the garlic into small petals, peeled off the skin of each garlic petal, and then removed the bad and injured garlic petals.

3. Cut off the peeled garlic cloves with a knife to expose the core inside, and then punch holes with toothpicks. This will make the vinegar juice penetrate faster and shorten the curing time.

It is still very important to disinfect with cans. I used a 500 ml container. I'll wash it with clean water first, and then iron it with hot water twice. After draining the water from the jar, I washed it with white wine. This is for health. Don't bother. Put the processed garlic cloves in a sealed jar, and put the garlic in two-thirds of the container, and do not exceed it. Add 5g of rock sugar, pour in aged vinegar (the acidity of vinegar should be 6-6.5) which is almost flush with the jar mouth, and finally add 1 tbsp of white wine, and seal it tightly.

5. In winter, if it is placed at room temperature and pickled for about 3 weeks, it can get sunshine. Increasing the temperature difference between day and night can also shorten the curing time, and it will be greener faster. Low temperature is the key to curing Laba garlic, and generally 0~ 10 degree is appropriate. After about 7 days, you can see that Laba garlic is ready. Just take it out and eat it

6. The twelfth lunar month is coming, and so is the Laba Festival. Laba garlic, Laba porridge and refreshing Laba garlic are served.

Tips:

1. To make Laba garlic, garlic should be dried. If there is moisture on the surface of garlic, it is easy to deteriorate during soaking.

2. As long as vinegar has no garlic flavor, personally, black rice vinegar is more tasty. If the room temperature is warm, it will turn completely green in about 8 to 9 days. The whole garlic pickling process is getting greener every day.

3. Don't marinate too much at a time, because according to friends, it will turn yellow in a few days. I think the color will fade in a few days, but the taste will not change. Then I immediately put it in the refrigerator and kept it green all the time. You can put it in the refrigerator after it turns green and eat it as soon as possible.