Ingredients ?

Several pieces of garlic

Rice vinegar or aged vinegar Two bottles or 3 bags

Traditional Old Beijing Lapa Garlic Directions ?

Peel the garlic. Be careful not to hurt the body of the garlic, problematic garlic cloves can not be used.

The garlic will be sorted, large and small separate bottles. The main bottle should be clean and not have water and oil.

Pour the vinegar into the bottle after the garlic slightly more. It is recommended not to overfill the garlic, it is normal for the garlic to float after pouring the vinegar.

Cover tightly and put in a cool place for 2-3 weeks to let the garlic flavor, but not green.

4th week put in a warm place, it is recommended not next to the heater, on the green. It will be ready to eat.

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Tips

If you want the garlic to be green fast, you can put it next to the warm place for half a day, and put it in the shade for half a day, and repeat the process for 3 days to get the color. Do not open the lid during the marinating process.