Laba garlic will not turn green with white vinegar. It is best to use rice vinegar for pickling Laba garlic, which will make it easier for the Laba garlic to turn green. Although pickling Laba garlic seems simple, there are actually many precautions. For example, before pickling, you need to peel off the skin of the garlic, clean it, drain it and set aside.

Special attention should be paid to the fact that the pickled garlic must be intact and must not be damaged, otherwise the pickled Laba garlic will taste very bad and will breed bacteria, which is not good for your health. When pickling Laba garlic, it is best to use a glass sealed jar. Before use, scald it with hot water, sterilize it, and then dry it naturally.

It takes two weeks to pickle Laba garlic. If you are in a hurry to eat it, you can dry it in the sun for a while during the pickling process. Be careful not to dry it for too long, and then put it in a cool place. In fact, Laba garlic is best eaten after being pickled for about 20 days. It is very green in color, tastes good, and goes well with rice.

It is best to use rice vinegar for soaking Laba garlic. If you don’t have rice vinegar at home, you can go to the supermarket to buy some. Try not to use white vinegar, otherwise various phenomena will occur during the pickling process, which may seriously cause Laba garlic to change. black. However, blackening is rare, so don’t worry too much even if you use white vinegar, it will only affect the taste.