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"Four Points" of Laba Garlic
Point 1: purple skin is the first choice, and garlic is not damaged.
Purple garlic should be a good kind of garlic, with few and fat cloves, solid porcelain and crisp taste. Therefore, pickling "Laba garlic" with purple garlic is the best choice. When peeling the garlic you bought, you should pay attention to removing all the dried garlic. If some garlic cloves in garlic are moldy, throw away the whole garlic to ensure the quality. After peeling garlic, cut off the root of garlic cloves with a clean knife, which is beneficial to the reaction between vinegar juice and garlic and accelerates the greening.
The second point: rice vinegar is the first choice.
Why is rice vinegar the best? Because the color of rice vinegar is light and bright, the acidity of soaked Laba garlic is moderate and the vinegar juice is clearer. You can also soak in old vinegar, which will taste better, but the color of Laba garlic soaked in old vinegar will be a little black, so if possible, I suggest you use both kinds of vinegar together. Here I share a formula with you. 250g garlic needs 350g rice vinegar.
The third point: rock sugar is very important.
We always add a little rock sugar or white sugar when pickling, because the addition of sugar can improve the crispness of pickled vegetables. Similarly, we can use "Laba garlic". As for the amount of "sugar", you can decide according to your own taste. You can add a little more if you like sweet and sour taste, but don't add too much, which will easily cover up the acetic acid taste. Here, we suggest that you add about 50 grams of rock sugar or white sugar to 250 grams of garlic. Besides,
The fourth point: the temperature difference is very important.
In order to make garlic cloves turn green quickly, the temperature difference during curing is very important. We can put them in warm sunshine or higher temperature during the day and then put them in the freezer at night. After pickling for about a week, garlic cloves will basically turn green and can be taken out for eating, but it is recommended to marinate for 65,438+0 months before eating, so that the spicy taste, vinegar taste and sugar sweetness of garlic are the same.
Final summary
Pickling laba garlic is very simple. Here is a few words to summarize the whole pickling process. Prepare 250 grams of purple garlic, peel it, pick out the dry, moldy and rotten garlic cloves, cut off the garlic roots with a knife, and then put them all into a glass jar. Add 350g of rice vinegar, 25g of aged vinegar, 50g of salt10g, 50g of rock sugar or white sugar, cover and shake well, and store in a warm place during the day.