Laba garlic should be pickled on Laba day. In fact, as long as you control the temperature and acidity, you can pickle green and attractive Laba garlic all year round.

Ingredients: 6 heads of garlic

Accessory ingredients: 500 grams of rice vinegar

1. Choose purple-skinned garlic with no broken skin and firm garlic heads.

2. There is no skill in peeling garlic. Just be careful and peel the garlic smoothly.

3. Pick out scarred and broken garlic cloves and discard them.

4. Use a knife to peel off a thin layer from the bottom and top of the garlic clove.

5. This is a necessary step for garlic cloves to turn green quickly.

6. Put the garlic cloves into a water-free and oil-free glass jar. Do not fill it too full, 80% is enough. (Put the large garlic cloves at the bottom and the small ones on top for easy access).

7. Pour in appropriate amount of rice vinegar.

8. Seal the lid tightly and place it on the heater (it can also be placed in a warm place).

9. It started to turn green the next day.

10. It will turn green completely in 2 days. The green garlic should be placed in a cool place to avoid overheating and turning yellow.

11. Finished product.