The temperature of preserved garlic is suitable around 0-10℃.

As long as the variety of garlic is over the top, the amount of vinegar is enough, and the temperature is suitable, the Lahar Garlic can produce green pigment, and the most suitable temperature for Lahar Garlic pickling is around 0-10℃. So in the case of higher temperatures, you can choose to put the preserved garlic into the refrigerator freezer for pickling, when if the room temperature itself is not high, you can put it in the aggravating low-temperature cool and dry place can be.

LaBaGi ingredients selection

1, pay attention to the use of high-quality fresh purple garlic

Purple garlic cloves just the right size, more porcelain. Moreover, fresh purple garlic has plenty of moisture and can be easily pickled to produce crispy and flavorful labneh garlic. It should be noted that if the garlic skin is wrinkled, shriveled, moldy, or has insect eyes, these garlics should not be used, which will affect the taste and appearance of Lahar Garlic.

2, pay attention to the use of rice vinegar color will be bright green

Rice vinegar is a kind of vinegar brewed from various grains. It tastes sour and sweet. It is basically colorless or pale yellow. Some people also use white vinegar to pickle, but white vinegar is too acidic and doesn't have enough flavor. Pickled Lapacho garlic tastes especially sour and spicy. Using aged vinegar and balsamic vinegar will change the color of Laba garlic, so it is best to pickle it with rice vinegar.