1 What garlic should be used to make Laba garlic? Choose purple garlic as much as possible, because the purple garlic cloves are small, so that they can be soaked more thoroughly, and the garlic cloves are also very porcelain. After soaking, they will be very crispy.

Note: Don't buy garlic with a tight package and a white coat, because these garlic will be treated with radiation before selling, so it is not easy to soak green. You can choose those coats that are loose and feel like they will sprout soon, so they will be green after soaking for a few days.

2 The color of white vinegar or rice vinegar for Laba garlic is relatively light, and it will make the color of garlic as before after soaking, and the sour and spicy taste is moderate and the aroma is relatively strong.

3 How to pickle Laba garlic is delicious. Ingredients: 3000 grams of garlic cloves, 0/500 grams of vinegar/kloc, and 860 grams of sugar.

Practice: Peel the garlic cloves, then wash and dry them, disinfect the containers soaked in Laba garlic with boiling water, pour vinegar into the containers, pour garlic cloves, then add sugar, stir well, cover them, seal them, and then put them in a cool place for about 10 days.

Note: Allicin in garlic has bactericidal effect, so chop garlic or pat it to pieces before soaking garlic, so that allicin can come out better.

Be sure to dry the garlic and the container before soaking it, because if there is water in it, the garlic will grow long and go bad easily.

4 How can Laba garlic be pickled to be green? Laba garlic can be placed in a warmer place during the day and then refrigerated in the refrigerator at night, so as to increase the temperature difference and become green in three or four days.