Generally, Lapa garlic can be eaten after 10 days of pickling, but some experts say that Lapa garlic tastes best when it is pickled for 20 days. In addition, there are some tips for making Laha garlic. For example, you should use garlic with purple skin to pickle the garlic, and the vinegar should be rice vinegar.

La Baigi garlic in the countryside in the first eight days of the month of wax, because the temperature is very suitable for this season, so it is called La Baigi garlic. The amount of vinegar and sugar can also be changed, but not too much.

The Spring Festival is approaching, and many families have soaked up "Lahai Garlic". Bubble "Lahai garlic" method is very simple: the garlic cloves peeled off the old skin, installed into a small altar, immersed in vinegar sealed until New Year's Eve, when the garlic cloves Zhanqing Cui green, the spicy flavor to remove a lot of vinegar in the taste of the flavor of the garlic also added a lot of incense. The garlic, vinegar and acid flavor dissolve together, and it is the best ingredient for eating dumplings.

Pickling method of Laha garlic

Materials: 1000 grams of garlic, 500 grams of vinegar, 400 grams of sugar.

Practice:

1, choose a clean container, as a container of garlic.

2, choose a good garlic, peeled and washed, dried, soaked into the vinegar, then add sugar, mix well, placed in 10 degrees -15 degrees under the conditions of soaking for 10 days into. This bubble garlic more on the eighth day of the waxing moon bubble, because the bubble temperature is very suitable for this season, so it is called Laha garlic. The amount of vinegar and sugar can also be changed appropriately, but not too much change.