Ingredients: garlic and rice vinegar.

Production steps:

1, peel garlic.

Take out a clove of garlic and have a look. Each clove of garlic has a root, which mainly absorbs vinegar juice through the root, and then garlic reacts with vinegar to turn green.

Cut off a part of the root of garlic cloves with a knife to expose the core inside, so that vinegar juice can be soaked into garlic cloves more quickly. Treat all the garlic cloves in turn.

2. Find a glass bottle, wash it and dry it.

Put all the garlic cloves in, pour the rice vinegar in and drown the garlic cloves.

Fold several layers of plastic wrap or plastic bag and put it on the bottle mouth, so that the bottle can be sealed better when the lid is buckled. Fasten the lid and tighten it.

Tips：

Glass bottles must be dried;

In northern China, there is a custom of soaking garlic with vinegar on Laba Day, which is called Laba Vinegar. Laba vinegar should be soaked in the first day of the Lunar New Year, and jiaozi should be eaten on the first day of the Lunar New Year, and jiaozi should be a vegetarian. Take the meaning of being vegetarian for one year and dip it in Laba vinegar. Laba garlic has a different taste. "Laba vinegar" not only tastes mellow, but also does not go bad for a long time.

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Tips

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Laba garlic with jade and jasper is a traditional diet in the north, especially in North China, where garlic is brewed with vinegar on the eighth day of the twelfth lunar month. Don't pay attention to utensils, put peeled garlic cloves in a container that can be sealed, such as a jar or bottle, then pour vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green, like jade and jasper, and it will be edible.