3 steps to make pickled Laba garlic crispy and green.

1. Cut the garlic into cloves one by one, and then peel it. Select good garlic grains without black spots or scratches, and then use a knife to cut off the black spots at the roots. Wash the garlic with clean water, then take it out, put it in a dustpan, put it in a cool and ventilated place, and drain the water. Never expose it to the sun, just blow dry with water.

2. Open the lid of the sealed glass, then put it into a pot of boiling water for 2 minutes, take it out, and put it in a ventilated place to drain the water. Put the garlic into the jar one by one, until it is eighty full, not too full or it will overflow. Add a little salt and a few grains of rock sugar, then pour in rice vinegar and soak the garlic grains in the rice vinegar.

3. Seal the mouth of the jar with plastic wrap, then cover it and place it in a cool place. A place where there can be no collision. After pickling Laba garlic for 2 days, the garlic cloves began to slowly turn green, and the color of the rice vinegar also turned light yellow. On the 5th day, you can see that the Laba garlic is green all over. When you open the lid, a strong garlic aroma hits your face, which is very fragrant.