Laba garlic is as green as emerald. Vinegar and garlic penetrate each other. Garlic contains the sweetness of vinegar, and vinegar contains the spiciness of garlic. It is a favorite food of northerners.

The Origin of Laba Garlic

It is said that Laba Garlic has some origins. The word "garlic" of Laba Garlic is the same as "suan". It has been closed in recent years. On this day, various shops will The income and expenditure for this year can be calculated, and the profit and loss, including foreign debts and foreign debts, must be calculated clearly on this day. But the Chinese New Year is coming soon, and Chinese people are always talking about face and luck. You can't go to other people's homes and shout: "Pay back your debts." So the debt collector would soak some Laba garlic and give it away. Those who owe debts naturally understand it tacitly: the new year is approaching, and it is time to settle the debts of the mind. There is an old saying in Beijing: "Laba Garlic, Laba Garlic, those who pay bills are the messengers, and those who owe debts pay back the money." This is the origin of Laba Garlic.

Why is Laba garlic green?

The plant physiological effects of garlic are changing in a slightly acidic environment. Soak it in when it's particularly cold. As the weather gets warmer, it will sprout like a bud, and its physical life will continue, so it will become greener and greener.

How to make Laba garlic

1. Choose good garlic. It is best to use purple-skinned garlic. Purple-skinned garlic is harder and the garlic is crispy and fragrant. If you don't have it, you can also choose white garlic, but choose small and uniform garlic cloves, which is easier to soak.

2. After selecting the garlic, peel off the old skin, wash it with clean water, and drain it. It must be dry and cannot contain water.

3. After peeling, place it in a sealable and clean container, preferably a jar. Pour in the vinegar until it covers the garlic.

4. You can add a little salt or sugar according to your preference. Adding nothing is the original flavor.

5. Place the container or jar in a cool place with a temperature of about 5 degrees. After 7-10 days, you can enjoy sour, fragrant and crisp Laba garlic. But Laba garlic tastes best when it is brewed for about 20 days.

Benefits of eating Laba garlic

Garlic not only contains protein, a variety of vitamins and minerals, but also contains a bactericide with broad antibacterial and low toxicity, so it has the " "Penicillin for Growth". Regular consumption of garlic can prevent diseases such as enteritis, dysentery, meningitis, colds, tracheitis and whooping cough. Vinegar: Appetite and facilitate absorption. According to relevant information, vinegar contains protein, fat, inorganic salts, vitamins and fungicides. Vinegar can whet the appetite, increase the acidity of gastric juice, make the food eaten easy to digest, dissolve minerals in the food, so that these minerals can be absorbed and utilized by the body, fully exert the role of the food eaten in the body, and also has disinfection and sterilization effects .

I only know Laba Garlic, why don’t you give it a try