Pickling Lahai garlic is a northern Lahai Festival holiday food custom. On the eighth day of the lunar month to pickle garlic. In fact, the material is very simple, is vinegar and garlic cloves. In the past will be in the evening of the seventh day of the waxing moon peeled garlic, to the morning of the eighth day of the waxing moon with rice vinegar poured into the garlic cloves, seal the mouth to a cold place. Slowly, soaked in vinegar garlic will turn green, and finally will become green, as jade jasper. Now that homes are heated, using the following method of pickling Lapacho garlic for two days to eat to. Try it now:

Sour Crisp Lahai Garlic

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1

Choose the purple-skinned garlic with no broken skin and a hard head

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2

Peeling the garlic is not much of a skill, so be careful and peel it smoothly

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Peeling garlic is not much of a skill, so be careful and peel it smoothly

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3

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3

Pick out the scarred and broken garlic cloves and don't use them

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4

Use a knife to peel off a thin layer of garlic at the bottom and top of the cloves

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5

This is a must for the cloves to turn green quickly

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6

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This is the best way to get the cloves green. p>

6

Pack the garlic cloves in a glass jar without water or oil, not too full, 80% is enough. (Large garlic cloves on the bottom, small ones on the top so that it is easy to take)

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7

Pour in the appropriate amount of rice vinegar (I have done with vinegar, white vinegar pickled garlic, are not as good as the rice vinegar)

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8

With the lid sealed tightly placed on the heater (you can also be placed in warm places)

This is a great way to make the garlic more flavorful.

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9

The next day it will start to turn green

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10

The garlic will be completely green in 2 days, the green garlic should be kept in a cool place to avoid overheating and turning yellow

The finished picture of the Sour and Crispy Lahar Garlic

Sour and Crispy Lahar Garlic Cooking Tips

Tips Tips

1, freshly bought garlic should be kept indoors for 2-3 days to return to room temperature before it can be used to pickle Lahar Garlic

2, glass jars must be free of water and oil, don't use plastic containers.

3, the bottom and top of the garlic cloves must remove a layer to quickly pickle green.