Generally, the temperature is between 10 and-15, and it can be stored for ten days. 1, if the temperature is too high or too warm, garlic will fade and become soft, and there is no hard and brittle feeling of porcelain. But if the temperature is warmer, the process of garlic turning green will be accelerated, and it will turn green in two or three days, so each has its own advantages and disadvantages. 2, the temperature is too low and too cold, be careful that vinegar is frozen into frozen garlic. 3, the best temperature sealed Laba garlic is placed in a cool place below 10℃ and above 0℃.

When is the best pickling time for Laba garlic? Laba garlic is a custom in northern China, especially in the north. As the name implies, garlic is brewed on the eighth day of the twelfth lunar month. Because it is coldest at this time, Laba garlic must be brewed before and after Laba to be authentic.

In the twelfth lunar month, peel garlic, wash it, peel it, pour in rice vinegar and put it in a small jar for sealing. When it is opened on New Year's Eve, it is made into "Laba garlic", which is pleasant in green and delicious in garlic. Garlic turns green after pickling, which is allicin. Allicin is an antioxidant with good anti-oxidation and anti-aging effects. Therefore, Laba garlic is a good health food. Although Laba garlic is good, it is not suitable for some people, such as people with eye and gum diseases, people with fever in the spleen and stomach, and people with inflammation in the mouth and tongue.

Tips for turning Laba garlic green: The taste and color of Laba garlic are equally important. If you want garlic to turn green quickly, increase the temperature difference, bask in the sun during the day and put it in the refrigerator at night, it will turn green soon, about 3-4 days. But if you want to taste good, it will take more than two weeks to taste better! There is no shortcut to this, and time is pressing.

Put it in a cool place.

Laba garlic can generally be kept in the refrigerator, but it can't be kept in the refrigerator for a long time, otherwise it is easy to breed bacteria and deteriorate, so it needs to be eaten as soon as possible.

Laba garlic will accelerate the chemical reaction between vinegar and garlic at room temperature, making garlic green. However, if garlic is stored at room temperature, it will turn yellow and its taste and taste will decrease.

If the temperature is too high or too high, garlic will wither and become soft, and there is no crispy feeling. And if the temperature is too high, garlic will turn green for a few days. So the temperature has its advantages and disadvantages. If the temperature is too low, vinegar will freeze and turn into frozen garlic. Laba garlic is best placed at 10℃ or above.

Materials:

250 purple garlic, sugar 1 teaspoon (about 3g), 300ml rice vinegar.

Exercise:

1, peeled purple garlic. Break garlic into small petals.

2. Wash your hands and peel off the skin of each garlic clove (do not wash).

3. Put the peeled garlic cloves into a sealable container and add a spoonful of white sugar (with or without it, it tastes better).

4. Pour in rice vinegar, the amount of rice vinegar is about flush with garlic cloves, and cover with a sealing cover. Put it in the refrigerator or in a cold place at home.

This is what it looks like after soaking for 7 days. About half of the garlic began to turn green. This is garlic soaked for 1 1 day, and only a small part of it has not turned green. You can eat garlic at this time, but it's not the best. All garlic will turn green and taste better after soaking for more than two weeks.