Laba garlic is a kind of food pickled around Laba and eaten around the first month. Laba garlic is sweet and sour, green in color and rich in fragrance, which is deeply loved by everyone.

When making laba garlic, it is best to control the temperature below 10 degrees, so we usually pickle laba garlic in the twelfth lunar month, and the temperature at this time is more suitable.

For pickled Laba garlic, we need to mix vinegar and sugar evenly, then boil it and add a little spice and salt for brewing. After soaking the juice, we will soak the clean garlic with the head and tail removed in the juice of Laba garlic. Generally, the curing time is about fifteen days, and the garlic turns from white to green. You can eat Laba garlic at this time.

The curing temperature of Laba garlic should be controlled below 10℃. For example, if the northern families have heating, they must remember to put Laba garlic outdoors when pickling to prevent it from deteriorating due to excessive temperature. 15 days later, the pickled Laba garlic was finished. We can take it out, put it in a container and put it in the refrigerator, which is more conducive to preservation.