Generally, the temperature is between 10 and-15, and it can be stored for ten days. 1, the temperature is too high and warm, garlic will fade and become soft, and there is no such feeling as hard and crisp porcelain. However, if the temperature is warmer, the process of garlic turning green will be accelerated, and it will turn green in two or three days, so each has its own advantages and disadvantages. 2, the temperature is too low and cold, be careful that vinegar freezes and turns into frozen garlic. 3. The best temperature to seal Laba garlic is to put it in a cold place 10℃ and above 0℃.

When is the best time to pickle Laba garlic? Laba garlic is a custom in North China, especially in North China. As the name implies, garlic is brewed on the eighth day of the twelfth lunar month. Because this time is the coldest, Laba garlic must be brewed around Laba to be authentic.

Peel, wash and peel garlic in the twelfth lunar month, pour rice vinegar and put it in a small jar for sealing. When it is opened on New Year's Eve, it is made into "Laba Garlic" with pleasant greenery and delicious garlic. After pickling, garlic will turn green, which is allicin. Allicin is an antioxidant, which has good antioxidant and anti-aging effects. Therefore, Laba garlic is a good health food. Although Laba garlic is good, some people are not suitable to eat it, such as people with eye and gum diseases, people with spleen and stomach fever, and people with inflammation of mouth and tongue should also eat as little as possible.

Tips for turning Laba garlic green: The taste and color of Laba garlic are equally important. If you want garlic to turn green quickly, increase the temperature difference, bask in the sun during the day and put it in the refrigerator at night, and it will be green soon, about 3-4 days. But to be delicious, it still takes more than two weeks to taste better! There is no shortcut to this, and the time is short.

Keep it in a cool place.

Laba garlic can generally be stored in the refrigerator, but it can't be stored in the refrigerator for a long time, otherwise it will easily breed bacteria and deteriorate, so it needs to be eaten as soon as possible.

Laba garlic will accelerate the chemical reaction between vinegar and garlic at room temperature, making garlic green. However, if garlic is stored at room temperature, it will turn yellow and its taste and taste will decrease.

If the temperature is too high or too high, garlic will wither and become soft, and there is no crispy feeling. Moreover, if the temperature is too high, garlic will turn green for a few days. Therefore, temperature has its own advantages and disadvantages. If the temperature is too low, the vinegar will freeze and become frozen garlic. Laba garlic is best placed at 10℃ and above 0℃.

Materials:

250 purple garlic, 1 teaspoon of sugar (about 3g), 300ml of rice vinegar.

Practice:

1, peeled purple garlic. Break garlic into small petals.

2. Wash your hands and peel the skin off each garlic clove (do not wash).

3. Put the peeled garlic cloves into a sealable container and add a spoonful of white sugar (with or without it, it tastes better).

4. Pour in rice vinegar, the amount of rice vinegar is about flush with garlic cloves, and cover with a sealing cover. Put it in the refrigerator or in a cold place at home.

5. This is what it looks like after soaking for 7 days. About half of the garlic begins to turn green. This is garlic soaked for 1 1 day, and only a small part of it has not turned green. At this time, garlic can be eaten, but it is not the best. All garlic will turn green and taste better after soaking for more than two weeks.