Soaked Laba Garlic is a traditional snack mainly popular in northern China, especially in North China. It is a custom of the Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the ingredients for Laba garlic are very simple, just vinegar and garlic cloves. Next, the editor will tell you about Laba garlic. Method for pickling Laba garlic

1. Prepare the raw materials. It is recommended to use 3.5 kilograms of new garlic of the year, about six kilograms after peeling, 375 grams of salt, 375 grams of sugar, 1600ML of vinegar (the specific amount can be determined according to the container, but it must cover the garlic), and a little sorghum wine. When choosing garlic, you should choose large and plump ones without any bumps. Use a hand to cut off the root of the garlic, remove the overly long part, wash and dry it.

2. Put the dried garlic into a clean container (neatly and orderly), sprinkle a layer of salt on the garlic, then add a layer of garlic after spreading, and continue to add salt. And so on, until all the garlic is added.

3. The time must be grasped and the best period cannot be missed. The garlic should be marinated for 5-7 days. It needs to be turned twice a day, once in the morning and once in the evening. Prepare the container for soaking the garlic and drain the water. , arrange the pickled garlic layer by layer, and sprinkle a layer of sugar.

4. Pour the vinegar into the vinegar and make sure it covers the garlic. Note that the vinegar should not be poured in too much. It needs to be at a certain distance from the mouth of the bottle to prevent overflow. Then put an appropriate amount of sorghum wine into the jar to achieve sterilization and disinfection, seal the bottle cap, and place it in a cool and ventilated place for 2 months. Tips for making Laba garlic:

1. When making Laba garlic, choose intact, non-rotted garlic;

2. If you want the garlic to turn green quickly, You can increase the temperature difference, that is, put the Laba garlic in the sun during the day and refrigerate it in the refrigerator at night, so that it will be ready for 3 or 4 days;

3. First put the rice vinegar and rock sugar into the pot and bring to a boil, then put it in the refrigerator Let it cool, then use it to soak the garlic, and then refrigerate it, which will also turn it green quickly.

We prepare the garlic cloves. It is best to choose some fresh purple-skinned garlic, so that the pickled Laba garlic will be green in color and taste good. We will peel the garlic, rinse it with water, and then dry it here. Be sure to dry the water on the surface, otherwise it will affect the taste. Then put the washed garlic into a clean glass bottle, and then pour an appropriate amount of rice vinegar into it, making sure that the garlic is not covered. Otherwise, the color of the pickled garlic above will be uneven. The vinegar here can be determined according to everyone's preferences. If you like it sweeter, you can rub it with rice. Finally, seal the bottle and leave it for about a week. When the color of the garlic turns emerald green, we can Ready to eat.