It is best to use original fermented vinegar for Laba garlic, but almost all the vinegar on the market is caramel color, so it is recommended to choose fermented vinegar. Many friends prefer aged vinegar, which is very strong. Personally, I think the aroma of mature vinegar is a bit heavy and the color is dark. Rice vinegar is a good choice. The color of rice vinegar is light and soft, and the color of soaked garlic is the same as before. And the taste is sweet and sour, the aroma is rich and slightly sweet.
Matters needing attention in Laba garlic
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.
From the technical point of view, adding a little white 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.