When buying garlic, it is best to choose purple garlic that has broken the physiological dormancy period (fresh garlic can be stored at low temperature for more than 7 days to break the physiological dormancy period). It should be noted that garlic cloves are intact without trauma, full of particles, uniform in size, milky white in color, free from frostbite, mildew and damage, and dense without germination.
Laba garlic soaked in rice vinegar is more likely to form green, with moderate acidity and spicy taste, and has suitable sensory qualities such as aroma and sweetness. When choosing vinegar, we should pay attention to the logo on the outer packaging and choose qualified products.
Extended data
Matters needing attention in making frozen garlic
1, ensure the surface integrity of garlic cloves, peel, wash and fully dry.
2. Cutting off the bottom of garlic can make vinegar enter garlic faster and accelerate the green change of garlic. The liquid level of vinegar should overflow garlic cloves, but not too much, and it needs to be at a certain distance from the bottle mouth to prevent overflow.
3. When the temperature of pickled Laba garlic is 0~8℃, the best edible period is about 20 days, and the pickling time should not be too long to prevent the loss of some nutrients. Quick-cured Laba garlic lacks time to form flavor substances, and its taste is not as good as that of traditional low-temperature pickling.
4. Adding a little sugar can improve the taste, and adding a little white wine can prolong the storage time appropriately. The container of Laba garlic should be clean, oil-free and water-free, preferably made of glass or ceramics, instead of plastic bottles.
Baidu encyclopedia-Laba garlic