La bai garlic

Steps

1, 8 heads of purple-skinned garlic peeled off the outer skin, break the garlic into small cloves, wash and dry your hands, peel the skin on each clove, and then remove the bad and injured garlic cloves.

2, the peeled garlic cloves with a knife to cut off the root, revealing the inner core, with a toothpick through the hole, which allows the vinaigrette to penetrate faster and shorten the marinating time.

3, the jar disinfection is very important, first wash, use boiling water 2 times, drain the water in the jar, and then pour white wine rinse clean. Put the processed garlic cloves into a sealed jar, garlic to two-thirds of the container, do not exceed, and then add 5g of rock sugar, pour and the mouth of the jar is almost flush with the vinegar (vinegar acidity in the 6-6.5 is appropriate), and finally add a spoonful of white wine, seal tightly.

4, placed at room temperature in winter, pickling for about 3 weeks. Can sunlight, increase the temperature difference between day and night can also shorten the pickling time (do not always put in the refrigerator), green faster, low temperature is the key to pickling Lapacho garlic, generally 0-10 degrees is appropriate.