Lapacho garlic is a relatively common food in life, it's made with garlic and vinegar, the whole practice is relatively simple, many people will do their own Lapacho garlic at home. Lapacho garlic is generally used is the purple skin garlic, vinegar is best to use rice vinegar soaking, not recommended to use the general vinegar soaking.

Is it okay to use regular vinegar for Lapacho garlic

Not recommended.

Rice vinegar is the best choice for pickling Lapacho garlic. It is not recommended to use regular vinegar because of the high concentration of acetic acid in regular vinegar. Direct pickling with regular cooking vinegar will result in a very sour flavor of Lapacho garlic. In addition, the spicy flavor of the garlic itself will be more pungent. Rice vinegar is brewed from fruits and grains. Its flavor is softer, sour, mellow and slightly sweet. Using rice vinegar to pickle Lapacho garlic tastes better and has a greener color. At the same time, it is not suitable to pickle Lapacho garlic with aged vinegar, because the color of aged vinegar is darker, so it is easy to dirty the Lapacho garlic during the pickling process, resulting in the color of the Lapacho garlic turning black.

It's best to use rice vinegar to pickle the garlic. This way the pickled Lapacho garlic is neither spicy nor fragrant, and it can remove grease, deodorize, and help digestion. Lapacho garlic also contains a kind of capsaicin called propylene sulfide, which has a bactericidal effect.

What kind of vinegar is good for preserved garlic

It is best to use rice vinegar.

You can choose rice vinegar or aged vinegar for preserving Lapa garlic. If you want to eat fresh Lapacho garlic, it is rice vinegar; if you want to eat crispy Lapacho garlic, use aged vinegar; compared with rice vinegar pickled Lapacho garlic sells better, aged vinegar pickled Lapacho garlic tastes better.

Because rice vinegar is light in color, even if it is soaked for a long time, the garlic will not be stained. Garlic will taste worse if it has been soaked in old vinegar. If you use white vinegar, because white vinegar is not made from pure grains, it is usually mixed with cotton. This way, there is no way to keep the thick flavor of the cotton. Eating too much of it may cause some harm to your body, especially if you keep it for a long time. Also, if the garlic stays green, the roots should be removed so that the rice vinegar can soak into the garlic better and faster.

Can Lapacho vinegar be reused

The vinegar for pickling Lapacho cannot be reused. However, the leftover vinegar from pickling Lapa garlic can be used to pickle cabbage. It cannot be reused if you pickle Lapa garlic. The vinegar can be used for dipping. For example, when eating dumplings, you can dip some preserved Lahachi garlic vinegar, or many other ways of eating can be different according to personal taste.

Soaked vinegar contains tiny particles that can easily harbor bacteria. If you continue to soak Lahar Garlic in this vinegar, it will lead to deterioration of Lahar Garlic. In this way, the lahar garlic will not be pickled, and it will also lead to deterioration of the lahar garlic, resulting in waste. Normally, garlic that has been soaked in white vinegar and rice vinegar will not turn black. If it turns black, it means that the garlic may be spoiled, so don't eat it.