Able to pickle garlic with aged vinegar.

Put the peeled garlic cloves into a jar, bottle or other container that can be sealed, then pour in the vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally will become green, like emerald jasper. In northern China, the atmosphere of the New Year is more than one day at the beginning of the eighth day of the month of Lunar New Year, and most areas in northern China have the custom of soaking garlic in vinegar on the eighth day of the month of Lunar New Year, which is called Lunar New Year garlic.

Old aged vinegar is often used in daily diet, has high food value, often eat old aged vinegar, can enhance appetite, and can soften blood vessels, effective prevention of cardiovascular disease in addition. In addition, vinegar generally has antibacterial and antiseptic effects, in the influenza-prone period often eat aged vinegar, can effectively prevent diseases. Vinegar can also play a good role in protecting the skin and hair, and it is a good product for beauty and skin care. Moreover, aged vinegar contains special substances that can decompose the cholesterol in human body. Effective treatment of high blood pressure, high blood fat.

Concoction of Lahai Garlic

Bubbling Lahai Garlic is a traditional snack mainly popular in the north of China, especially in the north of China, and it is a festival food custom of Lahai Festival. On the eighth day of the eighth month of the lunar calendar to soak the garlic. The ingredients are actually very simple: vinegar and garlic cloves.

With rice vinegar soaked Laha garlic, easier to form the color green, taste sour and spicy moderate, with appropriate aroma and sweetness and other sensory qualities. When choosing vinegar, you should pay attention to check the logo on the package and buy qualified products.

When pickling garlic, the higher the temperature, the faster the speed of its green change, once the green change needs to be stored at 0~4℃ under low temperature conditions. The temperature is too high, the garlic green pigment degradation speed up, the texture becomes soft, will lose the crisp taste; temperature is lower than 0 ℃, the same will affect the quality of garlic.

Reference:

Baidu Encyclopedia - Lahai Garlic

Baidu Encyclopedia - Aged Vinegar