Cool vinegar is fine for pickling Lapa garlic, and to use rice vinegar, before pickling, just pour the rice vinegar into a glass bottle, no need to boil the rice vinegar hot. Pickling Lahachi garlic garlic and vinegar selection is very important, must choose purple skin garlic and rice vinegar, so that the garlic will be like emerald green.

La Baigi garlic is the first eight days of the wax month pickled, of course, if you want to eat La Baigi garlic, you can pickle La Baigi garlic at any time. In fact, Laha garlic is better preserved, you can make more Laha garlic at a time, so that not only in the winter can eat Laha garlic, spring time can also eat Laha garlic.

Want to make delicious Lahai garlic to choose the right variety of garlic, which is very important, it is best to use purple garlic, because the purple garlic is generally smaller and more crisp, can be quickly soaked pickled out more flavorful, no purple garlic can also pick some small head of the fuller garlic cloves, peeled off the skin and then put into the jar.

Pickled garlic in the process, be sure to seal the preservation, do not lift the lid in the middle, so as to avoid the entry of bacteria. Lahar Garlic will taste better if it is pickled for more than 20 days, but if you are in a hurry to eat it, you can eat it if it is pickled for about 10 days, only it is not as tasty as Lahar Garlic that has been pickled for 20 days.