Laiba garlic is usually pickled for about a week before it can be consumed.

Generally, Lahar Garlic can be eaten after 10 days of pickling, but some experts say that Lahar Garlic is best when pickled for 20 days, and Lahar Garlic can be pickled for a while longer before consumption. You can also just pickled on consumption, are available, specific according to their own tastes to eat on it.

La Baigi garlic in the countryside in the first eight days of the month of wax, because the temperature is very suitable for the season, it is called La Baigi garlic. The amount of vinegar and sugar can be changed appropriately, but not too much. Pickled Lahai garlic is usually pickled before the Spring Festival, in Lahai Festival time to eat.

How to pickle Lahai garlic

1, peeled and washed garlic dry, otherwise the garlic will be very easy to spoil.

2, each peeled garlic with a bamboo toothpick piercing, this is to let the garlic more into the flavor.

3, prepare a suitable size jar, put the pierced garlic into the jar.

4, add seasoning, 10g white wine, 5g rock sugar and a lot of vinegar, pay attention to the amount of vinegar must be submerged in garlic, so as to ensure that all be soaked to the specific amount of sugar you can add according to personal preference, the white wine is more sensitive to the friends can choose to may wish to white wine, rice vinegar instead of is also possible.

5, the jar will be sealed, placed about a day or so can be eaten, of course, if you want to make the garlic more pieces of flavor you can choose to put the temperature a little higher.