Ingredients: purple garlic 1 000g, rice vinegar 500g, glass jar1piece.

1.Select the purple garlic, peel it, wash it and dry it.

2. put in a clean glass jar, pour in rice vinegar until the garlic has just passed, and cover it.

3. Soak the garlic in emerald green for about 10 day, and use it whenever you want.

In addition, one way to make Laba garlic turn green quickly is to bask in the sun during the day and put it in a cold environment at night to increase the temperature difference. However, turning green does not mean that Laba garlic has been soaked. I suggest that you soak it patiently for more than two weeks, so as to make Laba garlic taste better.

This pickled garlic is more than that brewed on the eighth day of the twelfth lunar month. Because the soaking temperature is very suitable this season, it is called Laba garlic. Eating Laba garlic often in winter is good for people's health, which not only sterilizes, but also detoxifies. The finished garlic is emerald green, sour and spicy, and very delicious. Eating in jiaozi is even more beautiful.

Of course, Laba garlic can also be soaked in the refrigerator. Remember to control the temperature ~

Tip: 1. Why do you have to use purple garlic for pickled Laba garlic?

The purple garlic cloves are soaked thoroughly, the garlic cloves are full, and the soaked garlic is crisp and fragrant.

Why do you have to use rice vinegar to soak laba garlic?

Rice vinegar is light in color, the color of soaked garlic is the same as before, orange is yellow and green, the taste is sour and spicy, and the aroma is strong and slightly sweet. The color of the garlic soaked in the old vinegar is black, the garlic cloves are not green enough, and the taste is poor, especially the smoked vinegar, which is slightly burnt. Perhaps this is its characteristic.