Laba garlic is a common traditional food in life. It tastes fragrant, appetizing and has high nutritional value. It is very popular with people. Many people cook laba garlic at home, and it is generally sealed. If the seal is not tight, it is likely to breed bacteria and be prone to failure.

Can Laba garlic be sealed loosely?

You can't.

Pickled pickled garlic must be sealed. If there is air leakage, it will be difficult to marinate successfully, and garlic will deteriorate and become inedible.

Everything to be pickled must be sealed, and you can't just open it before the pickling is successful. Once it is opened to contact with air, a chemical reaction will occur, which will lead to fermentation and rot of pickled things. Therefore, when pickling Laba garlic, it must be sealed, and remember that it can only be opened if it is unsuccessful.

Laba garlic is a traditional snack of Han nationality, which is mainly popular in North China, especially in North China. This is the eating custom of Laba Festival. Make garlic on the eighth day of the twelfth lunar month.

In fact, the materials are very simple, namely vinegar and garlic. The method is also very simple. Put peeled garlic into a container such as a jar or bottle, then pour vinegar, seal it and put it in a cool place. Slowly, garlic will turn green when soaked in vinegar, and finally become emerald green. On the eighth day of the twelfth lunar month in the north, the atmosphere of the New Year is getting better every day. In most parts of North China, the custom of soaking garlic in vinegar on the eighth day of the twelfth lunar month is called Laba garlic.

What will happen if laba garlic is not tightly sealed?

If Laba garlic is not sealed, there will be many bacteria in it, and Laba garlic will take longer to cure. In addition, it will also affect the taste of Laba garlic, leading to deterioration of Laba garlic. Therefore, Laba garlic must be sealed during curing.

Before pickling Laba garlic, find a sealed jar, remove the garlic skin, put it in the jar, pour an appropriate amount of rice vinegar, and then seal it and place it at low temperature. Please note that the sealed water tank should be clean, free of moisture and dirt. After about two weeks, the garlic soaked in the jar will turn green.

Pickled laba garlic must use purple garlic, white garlic is not easy to turn green. When peeling garlic, be careful not to damage the surface of garlic cloves, because the surface of garlic cloves is easy to deteriorate. If you are in a hurry to eat, you can put the jar on the heater and it will turn green in about 1-2 days.

How long will laba garlic turn green after pickling?

Generally, Laba garlic will gradually turn green after 5-7 days, but different pickling methods may have time differences.

Laba garlic should be pickled green. Besides choosing good garlic and vinegar, it is also important to control the temperature difference between day and night. During the day, you can put the jar with Laba garlic in direct sunlight or other warm places. At night, you can put the jar in a cold corner or in the refrigerator. After 2-3 days of general operation, it can be clearly observed that Laba garlic turns green.