If you want to pickle Laba garlic crispy and green, you need to choose fresh purple garlic, pickle it with white rice vinegar, create a temperature difference for Laba garlic, etc.

1. Prefer fresh purple-skinned garlic

The garlic used for pickling Laba garlic is very critical. It is best to buy fresh purple-skinned garlic. Purple-skinned garlic is relatively firm and smaller than white-skinned garlic, making it easier to pickle. Moreover, purple-skinned garlic has sufficient moisture and the garlic aroma is more intense. The pickled Laba garlic tastes fragrant and crispy.

2. Prefer white rice vinegar for pickling

It is best to use white rice vinegar for pickling Laba garlic, because the color of white rice vinegar is light, usually colorless or light yellow, unlike If the color of mature vinegar is too dark, it will easily affect the greenness of Laba garlic. Moreover, rice vinegar is mainly made from fermented glutinous rice. It is a bit softer and sweeter than mature vinegar and white vinegar. The pickled Laba garlic tastes better and has a hint of sweetness in the mouth.

3. Create a temperature difference for Laba garlic

For garlic to turn green smoothly, two conditions need to be met, namely low temperature environment and acidic conditions. With these two points, it can be activated Garlic cloves contain alliinase, and the active enzyme is the main component of alliinase. This is also the reason why "cold storage garlic" is not selected. After alliinase encounters vinegar, it will react with the acetic acid in the vinegar, causing structural changes to produce two sulfur-containing pigments, blue and yellow. The combination of yellow and blue will produce green.

Steps for pickling Laba garlic:

Material preparation: garlic, rice vinegar, rock sugar, etc.

1. After peeling the garlic, cut off both ends of the garlic with a knife. The main function of this step is to reduce the pickling time.

2. Then prepare a clean pot, then pour in rice vinegar, white sugar, and white wine, stir and melt. This can increase the sweetness of Laba garlic, speed up the greening, and can also be stored for a longer period of time. Don't boil the rice vinegar too high, it should be around 60°, then turn off the heat and let it cool.

3. Put the chopped garlic into a water-free and oil-free jar, then pour in the cooled rice vinegar and seal the bottle mouth. You can put it in the refrigerator at night and keep it at room temperature during the day. It will turn green in 7 days.