Pickled Laba garlic is a traditional snack that is mainly popular in the north of China, especially in the north, and it is a dietary custom of Laba Festival. Soak garlic on the eighth day of the twelfth lunar month. In fact, the ingredients of Laba garlic are very simple, namely vinegar and garlic cloves. Next, Bian Xiao tells you something about Laba garlic.

Method for pickling garlic

1. Prepare raw materials. It is suggested to use 3.5 kg of fresh garlic, about 6 kg after peeling, 375 g of salt, 375 g of sugar, 0/600 ml of vinegar/kloc (depending on the container, but garlic must be sprinkled) and a little sorghum wine. The choice of garlic should be big and full, and it is best not to bump. Pour off the roots of garlic, remove excess parts, wash and dry.

2. Put the dried garlic in a clean container (orderly), sprinkle a layer of salt on the garlic, put another layer of garlic after sprinkling, continue to put salt, and so on until all the garlic is put in.

Seize the time and don't miss the best opportunity. Marinate garlic for 5-7 days, and turn it twice a day, once in the morning and once in the evening. Prepare a container for soaking garlic, drain the water, stack the pickled garlic layer by layer and sprinkle with a layer of sugar.

4. Pour the vinegar, and be sure to spill the garlic. Be careful not to pour too much vinegar, and keep a certain distance from the bottle mouth to prevent overflow. Then put a proper amount of sorghum liquor into a jar for sterilization, seal the bottle cap and place it in a cool and ventilated place for 2 months.

Tips for pickling garlic:

1. When making Laba garlic, choose garlic that is complete and not rotten;

2. If you want garlic to turn green quickly, you can increase the temperature difference, that is, put Laba garlic in the sun during the day and put it in the refrigerator at night, which will take 3 or 4 days;

3. Cook rice vinegar and rock sugar in a pot first, then let it cool, then soak garlic with it, and then put it in the refrigerator for cold storage, so that it can turn green quickly.

When preparing garlic cloves, we'd better choose some fresh purple garlic, so that the pickled Laba garlic will be greener and taste good. When we peel garlic, rinse it with water and dry it here. Be sure to dry the water on the surface, otherwise it will affect the taste. Then put the cleaned garlic into a clean glass bottle, and then pour a proper amount of rice vinegar to ensure that there is no garlic smell. Otherwise, the color of pickled garlic on it is uneven. The vinegar here can be kneaded with rice according to everyone's preference. Finally, the bottle mouth is sealed and left for about a week. When the color of garlic turns emerald green, we can eat it.