How to pickle Laba garlic to make it taste more pure? Besides adding vinegar, what other steps are needed?

Speaking of Laba garlic, I think most Northeastern people know it well. Every year during the Laba season, most housewives will make some Laba garlic at home.

On the day of the Laba Festival, pickle some Laba garlic so that the dumplings can be eaten directly with Laba garlic during the festival. The dumplings themselves are tender and delicious, and with the fresh and refreshing Laba garlic, it can be said to be a rich and delicious meal.

Do you know? It is not only the Laba Festival that you can pickle Laba garlic. As long as the temperature gets cooler, you can pickle Laba garlic at home anytime and anywhere. If you like to eat Laba garlic now, you can more or less pickle some at home. Many friends like to eat Laba garlic, but they never do it well.

When making Laba garlic, many friends just put vinegar in it. In fact, this approach is usually single. Today I will also share with you a reasonable way to make Laba garlic. The Laba garlic made in this way will change color in three days. And the taste is particularly authentic, if you also like to eat Laba garlic. Why not follow this article to find out. Okay, without further ado, let me share the practical knowledge with everyone at the same time.

First of all, we must choose the right garlic. There are purple-skinned garlic and hard-skinned garlic. Usually when we pickle Laba garlic, we always choose hard-skinned garlic. Generally, hard-skinned garlic is very large and hard. Laba garlic made with this kind of garlic is very easy to react with vinegar. The Laba garlic made in this way will be greener.

Select good garlic and remove its shell. Then put it under the sun and dry it. Garlic is best if it is intact and has no sprouts. After the garlic is dry, you can use a knife to remove its roots. This makes it easy to pickle. It can also shorten the marinating time of garlic.

The following is the vinegar used to choose Laba garlic. Usually when we make sweet and sour garlic, we choose mature vinegar. There are many types of vinegar, generally divided into mature vinegar, rice vinegar and white rice vinegar. When we pickle Laba garlic, it is best to choose rice vinegar sold in the mall. Because the color of rice vinegar is lighter, the pickled Laba garlic will look greener.

Although mature vinegar tastes better, if you use mature vinegar to pickle Laba garlic. It is very easy to make garlic turn black. Although the Laba garlic made in this way tastes very good, it is no longer appetizing in terms of color.

When we pickle Laba garlic, in addition to adding rice vinegar, the more important thing is not to forget to add "one sweet and one spicy". The spicy one refers to pure grain wine. When we pickle Laba garlic, we put a small amount of pure grain wine to increase the storage time of Laba garlic. At the same time, the garlic can also change color quickly. For one pound of rice vinegar, about five grams of pure grain wine is enough. Five grams of pure grain wine is only about a spoonful, so you don’t need to put too much.

One sweetness refers to white sugar. White sugar can make Laba garlic taste sweeter, which can improve the texture of garlic. To a pound of white rice vinegar, you only need to add a small spoonful of white sugar. Be sure not to add too much. Otherwise it will also affect the taste of garlic.

Put the prepared garlic into a porcelain jar or glass vessel, and then put the prepared rice vinegar, sugar and pure grain wine inside. Seal a layer of plastic wrap on top. Then cover with an outer lid and marinate in a cool and cool place for seven days. If there is less pickled garlic, the garlic will begin to change color within three days of pickling. But if there is a lot of pickling, it may take a lot longer.

Okay, the above is the appropriate enjoyment about pickled garlic. Do you like garlic pickled this way? Warmly welcome comments and share with everyone. We are in the process of pickling garlic. It is best not to use plastic utensils, otherwise it will affect the taste of garlic. Do you still have any other opinions on pickled Laba garlic? Can you introduce it to us? You can also pay more attention to me, I can update different specialties every day. See you next time.