Pickling Laba garlic is a traditional snack mainly popular in northern China, especially in the north, and is a dietary custom of Laba Festival. Soaking garlic on the eighth day of the Lunar New Year. In fact, the material of Laha garlic is very simple, which is vinegar and garlic cloves. Next, Bian Xiao tells you something about Laha garlic.

A way to pickle garlic

1. Prepare raw materials. It is recommended to use 3.5 pounds of fresh garlic, about 6 pounds after peeling, 375 g of salt, 375 g of sugar, 1,600 ML of vinegar (depending on the container, but be sure to sprinkle garlic) and a little sorghum wine. The garlic should be chosen with large, full grains, preferably not knocked. Pour off the roots of the garlic, remove the excess, wash and dry.

2. Put the dried garlic into a clean container (neat and orderly), sprinkle a layer of salt on top of the garlic, put another layer of garlic after sprinkling, continue to put salt, and so on, until all the garlic is put in.

3. Grasp the time, do not miss the best time. Garlic marinates for 5-7 days and needs to be turned twice a day, once in the morning and once in the evening. Prepare a container for pickling garlic, drain the water, stack the pickled garlic one layer at a time and sprinkle with a layer of sugar.

4. Pour in the vinegar, making sure to overflow the garlic. Be careful not to pour too much vinegar, you need to have a certain distance from the mouth of the bottle to prevent overflow. Then put the right amount of sorghum wine into the jar to sterilize, seal the cap and place it in a cool and ventilated place for 2 months.

Tips for pickling garlic:

1. When making lahar garlic, choose garlic that is intact and free of rot;

2. If you want to make garlic green quickly, you can increase the temperature difference, that is, during the day, put the lahar garlic under the sun, and then put it in the refrigerator at night to be chilled for 3 or 4 days;

3. First, boil rice vinegar and rock sugar in a pot and let it cool down, and then soak the Garlic, then put it in the refrigerator to chill, so that it can turn green quickly.

When we prepare the garlic cloves, it is best to choose some fresh purple-skinned garlic, so that the color of the pickled Lahua garlic will be greener and the taste is good. When we peel the garlic, rinse it with water and dry it here, make sure to dry the water on the surface, otherwise it will affect the taste. Then put the cleaned garlic into a clean glass jar and pour in the right amount of rice vinegar to make sure there is no garlic flavor. Otherwise the color of the pickled garlic on top is not uniform. The vinegar here can be kneaded with the rice according to each person's preference. Finally the bottle is sealed and left for about a week. When the color of the garlic turns bright green, we can eat it.