Method 3: Ingredients: 500g red garlic Ingredients: 1000ml vinegar Practice: 1. Clean and dry the container to ensure that it is free of oil and water. 2. Peel garlic, uncover the film and become a white fat man. 3. Put garlic in an oil-free and water-free container, add rice vinegar, cover it and put it in a cool place, and eat it on New Year's Eve. 4. Open garlic on New Year's Eve. Add vinegar juice, the juice becomes spicy, but the garlic is not so spicy. Tip: It is best to choose red garlic, use intact garlic, and don't put it in a high temperature place. Method 4 Ingredients: 7 heads of purple garlic and 3/4 bottles of rice vinegar. Manufacturing steps: 1. Peel and wash garlic, and then control the water to dry. 2. Take a glass container and put in 3/4 garlic. 3. Add rice vinegar to the bottle mouth. Then cover it tightly and put it in a cool and sunny place for about half a month to a month. Tip: 1, purple garlic must be used for pickling Laba garlic, and white garlic is not easy to turn green. 2. Containers must be oil-free and water-free. Do not use plastic containers for pickling. 3. When peeling garlic, be careful not to peel the surface of garlic cloves, which is easy to deteriorate. 4, pickled Laba garlic should use rice vinegar, the taste will be better. 5. If you are in a hurry to eat, you can put the bottle on the heater, so it will turn green in about 1-2 days, but the taste is not as good as natural green. Practice 5 Ingredients: peeled garlic, clean container and rice vinegar Method/Step: 1. Peel the garlic well, and be careful not to break it when peeling. If it is broken, it will rot easily during the curing process. 2. Take a clean container, clean it and dry it. There should be no water droplets in it. Put garlic in about three quarters of the container. 3. Pour in the miso, let the rice vinegar and garlic fill the whole place, cover it and put it in the shade. 4. The so-called Laba garlic is usually pickled on Laba Festival and then taken out to eat when eating jiaozi in the Spring Festival. At that time, garlic will turn blue-green, which is very delicious. Tip: 1, there should be no water in the container of pickled Laba garlic. 2. Don't marinate in plastic containers.