1, first of all, choose purple skin garlic. Purple skin garlic has delicate flesh and is particularly easy to turn green. Pickled Lapacho garlic must be in the month of Lunar New Year, which is also a trick that Lapacho garlic is easy to become green.

2, peel the garlic off the outer skin. Break it into a clove by clove, so that it is more easy to be flavored, and the marinating time can be greatly reduced.

3, pickling Lapacho garlic to use grain brewing rice vinegar. Add a little sugar.

4, stored in a clean, oil-free and water-free sealed jar, the jar must be sealed, otherwise it is easy to hair. After pickling well placed in the environment of 10 degrees to 15 degrees. When the region is basically home heating, this temperature is not a problem.

5, about 20 days or so, you can see the waxed garlic gradually turned green. If you like to eat some spicy flavor, this time you can eat.

6, use a clean spoon or chopsticks to take out the garlic. After taking out the garlic, it should still be sealed and preserved, this time the garlic is crispy and green, if you want to be more flavorful, you can also marinate for some time.