First, prepare the garlic container, clean it, then boil it in a pot, blanch it for disinfection, dry it with a kitchen paper towel after controlling the moisture, and then dry it in a ventilated place. You can use it directly in the future. Remember, if you want to preserve it for a long time, you must clean it up, without water or oil.
Prepare the right amount of garlic, purple garlic is the best choice. It tastes crisp and delicious. Prepare rice vinegar or white vinegar, white sugar or rock sugar. Fermented vinegar should be used as vinegar. I usually choose light-colored rice vinegar, and Laba garlic looks good. If you want to use old vinegar, you can, but the color will be affected.
Peel all the garlic. Pick out the damaged garlic and don't use it. If peeling is very difficult, soak garlic in cold water until the garlic skin becomes soft.
After all the white garlic cloves are exposed, put the garlic cloves on a kitchen paper towel or clean cloth to wipe off the water, so as not to be untreated. It is best to put it in a ventilated place to dry, so as not to be afraid of water break.
When the garlic cloves are dry, cut off the bottom. This extra step is to accelerate the garlic cloves to turn green. I am not afraid of failure.
When cutting garlic cloves, be sure not to get wet, make sure there is no water on the knife, chopping board and hands, and then put the processed garlic cloves into a container, usually a sealed glass bottle. Note that the lid should be washed and ironed in advance, and don't ignore it.
After the garlic cloves are placed in half position, put two spoonfuls of sugar in them, or you can put a few crystal sugar in them to improve the taste.
Continue adding garlic cloves until 89% full. At this point, pour the rice vinegar into the container until the garlic cloves can be submerged. Finally, cover tightly and let it stand at room temperature. Next, wait patiently. Garlic cloves will turn completely green in about a week. You can observe the color change of garlic cloves. As long as it turns green, it means that it is cured. If you want to eat better, you can soak for a while.
When pickling laba garlic, remember to put not only vinegar, but also one more ingredient, that is "sugar". You can use white sugar or rock sugar, and you don't need too much, just two or three spoonfuls. The purpose of this is to avoid the spicy taste of garlic cloves, so it is more delicious. This is also the first trick to pickle Laba garlic.
The other three tips are:
First, it is recommended to use purple garlic. Purple garlic is more suitable for making Laba garlic than white garlic, and its taste is more crisp.
Second, when cooking laba garlic, you can't get wet from beginning to end. If it gets wet, it is easy to break during pickling. If it is wet, it must be dried before it is made. Tools that come into contact with garlic should not be wet.
Third, it is best to cut off a part of the bottom of garlic before bottling, which can shorten the time for garlic to turn green.