La Baigi garlic is usually referred to as vinegar pickled garlic, the finished product is bright green in color, the taste is acidic, slightly spicy. It is often pickled on the eighth day of the first month of the lunar calendar, so it is called "Lahai Garlic".

Pickling Lahai garlic is a traditional snack mainly popular in northern China, especially in northern China, and is a Lahai festival food custom. On the eighth day of the eighth month of the lunar calendar to soak the garlic. The ingredients are actually very simple: vinegar and garlic cloves.

The practice is also extremely simple, the peeled garlic cloves into a can, bottle or other containers can be sealed inside, and then poured into the vinegar, seal the mouth to a cold place.

Slowly, soaked in vinegar garlic will become green, and finally will become a body of turquoise, as jade jasper. In northern China, on the eighth day of the Lunar New Year, the atmosphere of the New Year is more than one day, and most areas in northern China have the custom of soaking garlic in vinegar on the eighth day of the Lunar New Year, which is called Lahai Garlic.

According to the old saying, Lahai garlic should be Lahai this day to soak, to the time of the breakthrough five, with a variety of colors of dumplings to eat. Laha garlic is garlic soaked in vinegar, using purple-skinned garlic and rice vinegar, removing the old skin from the garlic cloves, dipping them into the rice vinegar, putting them into a small altar, sealing the mouth and putting them in a cold place until the garlic turns green.

Soak Lahai garlic with purple garlic and rice vinegar, garlic cloves to the old skin, immersed in rice vinegar, installed into a small altar sealed tightly, to the New Year's Eve to open the seal, the garlic cloves Cham green green, garlic spicy acetic acid aroma dissolved in the nose together, pungent, is to eat dumplings with the best condiments, mixing gazpacho can be used, the flavor is unique. In the past, people said that the color of garlic is not green. Not so much at all, the reaction of vinegar soaked garlic is green garlic cloves spicy and sour; acetic acid fragrant and spicy.

Homemade method

1000 grams of purple head garlic, 500 grams of rice vinegar.

1, choose a clean ceramic or glass jar, as a bubble Lahai garlic containers;

2, choose a good purple garlic, peeled and washed, dried, put into the ceramic jar or glass jar, there must be no oil, pour rice vinegar until just before the garlic, cover the lid, will be placed in the 10 degrees -15 degrees is best able to bask in sunlight conditions, soak for 10 days or so the garlic is bright green can be, and Move it to a cool place for storage and use it as you like.

This bubble garlic more on the eighth day of the eighth lunar month, because this season bubble temperature is very suitable, it is called Lahai garlic. Winter often eat some Laha garlic, the benefits are many. Finished garlic was bright green, the flavor of sour and spicy, very tasty. On the dumplings to eat is more beautiful.

Soak Lahai garlic with purple garlic and rice vinegar, garlic cloves to the old skin, immersed in rice vinegar, installed into a small altar tightly sealed to the New Year's Eve to unseal the garlic cloves Zhanqing green, garlic spicy vinegar and acidic aroma dissolved in the together, pungent, is to eat dumplings the best condiments, mixing gazpacho can be used, the flavor is unique.

1. Why do you need purple garlic?

Purple garlic cloves small bubble through, garlic cloves hard collapsed porcelain, soaked out of the garlic crisp.

2. Why do you need rice vinegar for garlic?

Rice vinegar is light in color, the color of garlic is like the first time, orange and green, the taste is sour and spicy moderately, the aroma is strong and slightly sweet. That old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, poor taste, especially smoked vinegar, slightly paste, perhaps this is its characteristics.