Ingredients: 1000g of purple-skinned garlic, 500g of rice vinegar, 400g of sugar. Peel the garlic from its skin. Take out a clove of garlic and look at it, each clove of garlic has a root, mainly through the root to absorb the vinegar juice, and then the garlic reacts with the vinegar to turn green.

La bai garlic step 8 head of purple-skinned garlic peel off the outer skin, break the garlic into small cloves, wash and dry your hands, peel the skin off each clove, and then remove the bad and injured garlic cloves.

There is also a way to shorten the pickling time of Lahar Garlic, when dealing with garlic, you only need to excise its bottom to pickle it will reduce the time of pickling, which will allow the vinegar to penetrate into the interior of the garlic faster, but also quickly wake up the dormant garlic, stimulate the garlic enzyme, which will speed up the process of turning garlic green.