General temperature between 10 to -15 °, you can save ten days. 1, the temperature is high Too warm, garlic will become wilted and soft, not the kind of hard crash porcelain crisp feeling. But if the temperature is warmer, the process of turning garlic green will be accelerated often two or three days will turn green, so there are pros and cons. 2, low temperature too cold, careful vinegar frozen, into frozen garlic. 3, the optimal temperature Sealed Lapacho garlic to a cold place below 10 ℃ 0 ℃ or more for the best.

When is the best time to pickle Lahai garlic: Lahai garlic is a custom in the north, especially in northern China. As the name suggests, it is the day of the eighth day of the eighth month of the lunar calendar to pickle garlic. Because this is the coldest time of the year, Lahai garlic must be soaked around Lahai to be authentic.

In the month of Lunar New Year, the garlic is peeled, washed, flayed, poured into rice vinegar and sealed in a small jar. When it is opened on New Year's Eve, the garlic is made into "Laha Garlic," which has a pleasant green color and a delicious garlic aroma. After pickling, the garlic turns green, which is called allicin. Allicin is an antioxidant substance with good antioxidant and anti-aging effects. Therefore, preserved garlic is a good health food. Although Lapacho garlic is good, but there are some people are not suitable to eat, such as people suffering from eye and gum disease, spleen and stomach heat, mouth and tongue inflammation should also try to eat as little as possible.

Tips for making Lapacho garlic green: do Lapacho garlic, taste color is as important as, if you want to garlic can quickly become green, then increase the temperature difference, sun during the day, the night in the refrigerator, it will soon be green, probably only 3-4 days. But to be delicious or to soak more than two weeks to better flavor! This is no shortcut, short time garlic spicy.

Stored in a cool place can be.

Laiba garlic can generally be stored in the refrigerator, but can not be stored in the refrigerator for a long time, otherwise it is easy to breed bacteria deterioration, you need to eat as soon as possible.

Waxed garlic at room temperature accelerates the chemical reaction between the vinegar and garlic, causing the garlic to turn green. However, if the garlic is kept at room temperature, it will turn yellow and the flavor and taste will diminish.

If the temperature is too high or too warm, it will cause the garlic to wilt and soften without crunch. Moreover, if the temperature is too high, it will make the garlic turn green for a few days. Therefore, temperature has its own advantages and disadvantages. If the temperature is too low, it will freeze the vinegar and turn into frozen garlic. It is best to keep the garlic at 10℃ and above 0℃.

Materials:

Purple-skinned garlic 250, a small spoon of sugar (about 3g), rice vinegar 300ml

Methods:

1. Peel off the outer skin of purple-skinned garlic. Break the garlic into small cloves.

2, wash your hands, then peel the skin on each garlic clove (do not wash).

3, put the peeled garlic cloves into a container that can be sealed, add a small spoonful of sugar (can be added or not, added flavor is more delicious).

4, pour rice vinegar, the amount of rice vinegar and garlic cloves about the same level and cover with a sealing lid. Put it in the refrigerator or a cold place at home.

5, this is soaked for 7 days, about half of the garlic began to turn green. This is soaked for 11 days of garlic, only a small part has not turned green, this time the garlic can be eaten, but not the most delicious. Soak enough for more than two weeks all the garlic will turn green and taste better.