2. The second secret is the sealed glass container for pickling Laba garlic, which does not need oil or water, otherwise it will go bad easily.

3. The third secret is that the pickling time of Laba garlic should be around Laba season, that is, the middle and late February of 65438+, and the weather is relatively cold. When sowing garlic, be careful not to peel off the meat of garlic. Garlic with wounds goes bad easily.

4. The fourth secret is that the peeled garlic is cut off at the root of garlic with a knife, which can be pickled quickly and easily produce a green effect.

5, the fifth secret, must use rock sugar, rice vinegar, can make garlic have a green effect, white vinegar and red vinegar can be based on personal preferences, rice vinegar must not have garlic.

6, the sixth secret, put the glass bottle of pickled Laba garlic in a cool and dark place, about 7~ 10 days, you can see crisp green Laba garlic, Laba garlic can effectively prevent influenza, lead poisoning, delay aging, resist nitrite, and is a side dish with health care function.