Lapacho garlic is a relatively common cuisine, it has more practices, the ingredients are relatively simple, generally only need to soak the garlic in vinegar can be, do Lapacho garlic, garlic is generally need to cut off the head and tail, so that the garlic and vinegar full contact, can shorten the time of soaking, and do out of the effect will be better.

Lapacho garlic two head with cut off

can go to the head and tail, so that the garlic and vinegar contact more fully, easier to turn green.

If you want to eat Lahar Garlic quickly, you can cut off a part of each end of the garlic, or use a toothpick to poke 1-2 holes in the garlic, so that the vinegar can penetrate into the garlic faster and shorten the pickling time.

When pickling Laba garlic, don't just put vinegar. You can add the right amount of salt and sugar to neutralize the flavor. The flavor of pickled Lapacho garlic is better.

If we want to eat Lapa Garlic quickly, we can create an artificial temperature difference. You can put it in a warm place, put it in the refrigerator at night and take it out the next day and put it in a warm place. Repeat this for 3-5 days and it will turn green!

But this "fast" way to make Lahar Garlic will taste worse. If you want the garlic to be more flavorful and tastier, it's best to be patient for about 20 days!

Ingredients: 500 grams of garlic, 550 milliliters of vinegar or vinegar, 10 grams of sugar, 1 20 milliliters of white wine, salt.

1. Prepare all the ingredients first. When choosing garlic, I recommend using whole fresh garlic, garlic with broken outer skin or moldy garlic.

2. Then peel all the garlic. If you want to peel faster, you can soak the garlic in water. When the skin becomes soft, it will be easy to peel off.

3. Wash the garlic with cool boiled water and put it in a ventilated place to dry the water. You can also directly wipe the water with a towel to make sure there is no water.

Preparation:

1. Use a knife to cut off the bottom and head of the garlic, and then use a toothpick to make a hole in the garlic.

Please note that this step is very important and is the key to successful production. With this step, the garlic will turn green within 3 days.

2. Next, place the clean glass jar in a pot of boiling water, scald it to sterilize it, and then pour in the water that controls the jar so that the glass jar is free of oil and water.

3, put the garlic into the glass jar, then add sugar and white wine. If the icing sugar is too big, you can break it before putting it in.

4. Then pour in the rice vinegar and salt. If you don't like the salty flavor, you can also leave out the salt. Also, the rice vinegar must not exceed the garlic.

5. Stir a few times with a spoon to speed up the curing.

6. Then cover, seal and marinate for a few days. As you can see, this is the third day of curing. Many of them have turned green.

7. After five days of pickling, the color of Lahar Garlic is more green and beautiful.

1-2 months.

Generally homemade preserved garlic is kept clean and hygienic during the production process. The utensils are sterilized at high temperature and have not been exposed to oil. Therefore, it can be stored for 1-2 months in winter when the temperature is low.

However, since there is no preservative ingredient added to the homemade rakshasa garlic, it will take a long time. In addition, the lid will be opened for consumption. Too much contact with the air, which has bacteria, can easily breed bacteria. Therefore, it is not recommended to consume homemade rakshasa garlic for more than two months.

There is one exception, if the labels are processed in a factory, the shelf life depends on the outer label. The typical shelf life is six months to a year.