General pickled food is to put salt to play the role of antiseptic, and then the general preserved garlic in the winter production, pickling time is shorter, do not have to worry about the problem of rotting, and put salt affects the taste, so the general pickling is not to put salt.

Lapacho garlic pickling method

To soak a delicious Lapacho garlic, the key is to pick a good garlic and vinegar. First, it is best to use purple garlic. Purple garlic cloves small bubble through, garlic cloves porcelain, bubble out of the crisp. The second is to use rice vinegar. Rice vinegar color light, soaked garlic color as in the beginning, taste moderately hot and sour, aroma and slightly sweet. Third, to be placed in a low-temperature place.

The first step: prepare the raw materials. Recommended selection of this year's new garlic 3.5 kilograms, peeled about six pounds, salt 375 grams, 375 grams of sugar, vinegar 1600ML (specific can be based on the container, but must diffuse through the garlic), sorghum wine a little. The selection of garlic to pick a large particle full, no knocking is better, with the pour will be the roots of garlic peeled off, will be too long part of the removal, washed and dried.

Step 2: Find a clean container for the dried garlic (neat and orderly) and fill it, sprinkle a layer of salt on the garlic, sprinkle a layer of garlic, continue to put salt, and so on, until all the garlic can be put in.

Step 3: To grasp the time, not to miss the best period, garlic pickling 5-7 days, you need to turn 2 times a day, once in the morning and once in the evening, will soak the garlic containers ready, drain the water, the pickled garlic layer by layer yard, sprinkle a layer of sugar.

Step 4: Pour the vinegar, be sure to diffuse over the garlic, note that the vinegar can not be poured into too much, need to have a certain distance from the mouth of the bottle to prevent overflow. Then put the appropriate amount of sorghum wine in the altar, to play the role of sterilization, seal the bottle cap, placed in a cool ventilated place for 2 months can be.

Lapacho production reminder: in the soy sauce, vinegar, put in the chopped garlic, can help prevent soy sauce and vinegar to avoid growing mold? Yes. Since allicin is the only thing that has a sterilizing effect, it must be chopped or tapped to allow allicin to be fully generated before it can be used. Whole garlic contains only the precursors of allicin, so it is not as effective as an antibacterial agent.