Laiba garlic is essential for everyone to eat dumplings on New Year's Day. Among them, aged vinegar and garlic can be said to complement each other, that is, it can increase the aroma to remove the greasy, often eat a little, beneficial and harmless. However, this extremely simple food now encounters a problem. Although the ingredients for Lapacho garlic are simple - vinegar and garlic - many people can't make it. Good Lapacho garlic is green and tastes crunchy and sweet.

And new garlic and garlic stored at high temperatures will not change color. So there is either a strong scientific basis for saying that you can only soak Lahori garlic on Lahori Day or there is a strong scientific basis for saying that the garlic should be frozen at this time. However, most garlic today is stored in freezers, so it is more very easy to soak the green color. Peel off the skin, cut off the root part with a knife, put it into a glass bottle of rice vinegar, according to your own preference, you can also use white rice vinegar, old chenggong vinegar, put in a small amount of sugar, you can also did not put in, twisted the cork tightly, and shook it left and right a few times, so that the sugar can be evenly melted in the vinegar.

Specifically, how many days to soak Lahai garlic to change color, wash and dry the garlic cloves into a neat pot, pour into the rice vinegar (with or without sugar), sealed and put into the ultra-low temperature to avoid light, 20 days or so, the tone of green, sweet and sour moderate Lahai garlic is made. Pickled Lapacho garlic is also a method, grasp is not very good is likely to lead to the final pickled garlic is not enough green, so you pickled out not green also contains sweet flavor is likely to be more reasons to share to a more practical method to you. I don't know if it's better to have a low temperature or a high temperature.

Some people say shelve in the refrigerator and then take out, some people say shelve on the radiator. I don't know where to put them. Or put it in the house. Don't get cold and don't get into trouble. Make up your own mind. I'm not going to listen to you guys. I think there's something wrong with the garlic you've chosen, maybe it's sulfurous. Choose not smoked purple skin garlic, with rice vinegar, add a little sugar, salt water wine, put zero degrees to ten degrees area, ten days will certainly be green.