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The Chinese New Year is coming soon! Before Chinese New Year here, we always pickle a few jars of Laba garlic. Eating during the Chinese New Year is too greasy, so two cloves of laba garlic will relieve the greasiness! Laba garlic dumplings are also delicious. I especially like to use the vinegar in Laba garlic to make dumpling dipping sauce. The vinegar is not very sour and has a faint garlic aroma. Add a little soy sauce to dip the dumplings and have a slice of Laba. Garlic, chew it in your mouth... You can try it. Laba garlic is not spicy and relieves greasiness. The sauce is delicious when dipped in dumplings!

The reason why Laba garlic is called Laba garlic is because there were no refrigerators before. During Laba Festival, it was cold and the temperature difference between indoor and outdoor was large. People started pickling it from this day, and it happened to be pickled from Laba Festival to Spring Festival. It's ready to eat. But now that everyone has a refrigerator, Laba garlic can be pickled at any time. You only need to pay attention to two conditions, which are low temperature and acetic acid.

As long as the conditions are sufficient, it will be green whenever you want it to be green! You don’t have to wait until the Laba Festival. As long as you use the right method, you don’t have to worry about marinating it poorly. My method is quite easy to use, you can try it by marinating less first!

Ingredients: 400 grams of garlic.

Seasonings: salt, 350g rice vinegar, 20g rock sugar.

Garlic has obvious effects of lowering blood lipids and promoting blood circulation. Especially when consumed together with vinegar, which softens blood vessels, the blood pressure and lipid-lowering effects are even better. It is very suitable for the elderly!

What kind of garlic is best for Laba garlic?

The first thing is to choose garlic. There are many varieties of garlic now, such as white-skinned garlic and purple-skinned garlic. It is recommended that you use purple-skinned garlic. Purple-skinned garlic has a shorter growth cycle, stronger vitality, and is easier to turn green. You should also choose firm garlic to make it taste crisper!

The first step after selecting garlic is to peel it. After peeling the garlic, just put it in a water-free and oil-free container. No cleaning is required.

Happy tips: If you want to eat Laba garlic quickly, you can cut off a part of both ends of the garlic, or use a toothpick to poke 1-2 small holes in the garlic to allow the vinegar to be absorbed faster. Penetrate into the garlic and shorten the pickling time.

What vinegar should be used to pickle Laba garlic?

Whether the pickled Laba garlic is delicious or not, another key point is the choice of vinegar. You can use rice vinegar or balsamic vinegar for pickling Laba garlic, but do not use white vinegar or mature vinegar.

Most of the white vinegar is blended, and the pickled Laba garlic only has a sour taste and no fragrance; the color of mature vinegar is darker, and the color of the pickled Laba garlic is not very translucent. Rice vinegar and balsamic vinegar are mostly brewed from grains. The pickled Laba garlic has a better color and has some wheat aroma.

And when pickling Laba garlic, don’t just add vinegar. You can add an appropriate amount of salt and sugar to neutralize the taste. The pickled Laba garlic will taste better.

We pour the vinegar into the jar and completely submerge the garlic. I put 20 grams of crushed rock sugar. You can adjust it according to your own taste. Just put the rock sugar directly on top of the garlic. We tighten the lid, put it in a dark place, marinate it for about 20 days and it’s ready to eat!

A little tip to help you eat Laba garlic earlier!

If you want to eat Laba garlic quickly, we can artificially create a temperature difference. You can put it in a warmer place, put it in the refrigerator at night, and take it out the next day and put it in a warmer place. Repeat this for 3-5 days and it will turn green!

However, the taste of Laba garlic made with this "quick" method will be a little worse. If you want Laba garlic to be more flavorful and delicious, it is best to wait patiently for about 20 days!

Look at this pickled Laba garlic. It is green all over and tastes very refreshing. It is very suitable with dumplings and noodles. Especially during the Chinese New Year, we eat a lot of big fish and meat. Eating a little Laba garlic can relieve fatigue.

If you also like to eat Laba garlic, you can save this method!

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