As we all know, vinegar is an essential seasoning for pickling Laba garlic. However, many people used the wrong vinegar, which led to the color of the finally pickled Laba garlic being not only not green, but also black, and more importantly, the taste was not good. Therefore, when pickling laba garlic, it is very important to put vinegar. Next, Bian Xiao will introduce to you whether vinegar or rice vinegar should be used when pickling Laba garlic.

Before pickling Laba garlic, we need to prepare a large glass container in advance, then clean the inside of the container and put it aside to dry the water. Next, we should peel, wash and dry garlic. If conditions permit, it is best to expose garlic and glass jars in the sun for a while. After that, we can put the processed garlic in a glass jar.

The next step is the most crucial step. We need to add vinegar to the jar. At this time, you need to pay attention. When putting vinegar, you must put rice vinegar, not old vinegar. Moreover, don't put too much rice vinegar, just add garlic. If you like sweet food, you can also put some sugar. After that, seal the container and put it where the sun can shine. After seven or eight days, garlic will turn green, and it can be eaten in two or three days.

Tips:

After laba garlic is cooked, don't let oil and water enter the container when eating. Also, remember to reseal the cover after each disassembly. Otherwise, Laba garlic will go bad easily. In addition, the reason why rice vinegar is used when pickling Laba garlic is because the color of Laba garlic soaked in rice vinegar will be greener. And if you use old vinegar, it is easy to blacken garlic.

Therefore, when pickling Laba garlic, everyone must pay attention to the fact that the vinegar is best rice vinegar, otherwise the garlic cloves will not only be green, but also black.