3 tips for pickling Laba garlic

1. Choose fresh purple-skinned garlic

It is best to use fresh purple-skinned garlic and garlic cloves for pickling Laba garlic. It is smaller than white-skinned garlic and easier to pickle. Purple-skinned garlic has a richer garlic aroma and contains more water. The pickled Laba garlic tastes crisper. When selecting garlic, do not use garlic that is wilted, moldy, or has insect eyes. It is better to choose garlic that is complete, firm, full-grained, and ungerminated, so that the pickled Laba garlic can have a beautiful appearance and a crisp taste.

2. Pickle with rice vinegar

Many people choose to use mature vinegar when pickling Laba garlic. In fact, any kind of vinegar can pickle Laba garlic, but it is recommended that you use rice vinegar. This is because the darker color of mature vinegar will affect the greenness of Laba garlic when soaking it. White vinegar is mostly blended with acetic acid and has a poor taste and high acidity. Rice vinegar is made from grains and fruits such as glutinous rice, millet, and sorghum. , light in color, with a positive taste and a hint of sweetness, so the Laba garlic pickled with rice vinegar has a better color and a more sour and sweet taste.

3. Cut off the bottom of the garlic

People who like to eat Laba garlic will think that the process of pickling Laba garlic is too long. From the time of making Laba garlic to putting it into your mouth, it takes about More than ten days. There is also a way to shorten the pickling time of Laba garlic. When processing the garlic, just cut off the bottom and pickle it, which will shorten the pickling time. This will not only allow the vinegar to penetrate into the inside of the garlic faster, but also It can quickly wake up dormant garlic and stimulate alliinase, thus speeding up the process of garlic turning green. If you want to make it faster, you can also cut off the head of the garlic.

Pickled Laba Garlic

Ingredients required: purple garlic, rice vinegar, rock sugar

1. Peel off the skin of the purchased purple garlic with your hands. If the peeled garlic cloves have scars, are dry or damaged, or have sprouts, pick them out and discard them.

2. Rinse the selected garlic briefly with water, wash away the soil and dust remaining on the garlic cloves, and dry it with kitchen paper. Use a knife to cut off the bottom of the garlic to speed up the time it takes to marinate and turn green.

3. The best container for pickling Laba garlic is glassware, jars, or enamel jars. Do not use metal products. The acetic acid in vinegar has a corrosive effect on metals. It is best to scald the container with boiling hot water in advance to perform sterilization and disinfection. After scalding, dry it or wipe it clean with kitchen paper to ensure that it is water-free and oil-free to avoid causing the garlic to rot and deteriorate.

4. Put the processed garlic into a container, add a few grains of rock sugar to increase the sweetness of the garlic, improve the taste and reduce the spiciness (you can leave it out if you don’t like sweetness), pour in rice vinegar to submerge the garlic cloves, and cover Seal the lid and marinate for 5 to 7 days. When the garlic cloves turn green, the Laba garlic is ready.

Eating some laba garlic often in winter is good for the body. In cold weather, the body is prone to lack of calories. In order to increase calories, people will inevitably eat too much fish and meat, and when they are tired of eating, they will You can eat a few Laba garlic to relieve fatigue. The Laba garlic soaked in vinegar will not be too spicy and burden the gastrointestinal tract. The vinegar pickled Laba garlic is the best dipping sauce for eating dumplings, so don’t throw it away