1/7 Buy garlic with skin, peel it yourself and eat it safely.
2/7
A can. I remember when I was a child, my mother would buy two cans at this time every year, eat the cans and leave the pickled Laba garlic in the bottles. With the passage of time, canned food gradually faded out of people's sight.
3/7
Pour out the cans for later use. Eat whatever you want. If you don't like it, you can cook a dish, hawthorn mixed with tremella to appetize. I'll introduce it to you later, the favorite of white-collar workers.
4/7
Wash and dry the cans for later use.
5/7
Pour rice vinegar into the bottle without garlic.
6/7
Tighten the bottle cap and put it in the refrigerator. When it turns green, you can eat it.
7/7
Tip:
1, pickled laba garlic must use purple garlic, white garlic is not easy to turn green. 2. Containers must be oil-free and water-free. Do not use plastic containers for pickling. 3. When peeling garlic, be careful not to peel the surface of garlic cloves, which is easy to deteriorate. 4, pickled Laba garlic should use rice vinegar, the taste will be better. 5. If you are in a hurry to eat, you can put the bottle on the heater, so it will turn green in about 1-2 days, but the taste is not as good as natural green.
6. Or bask in the sun during the day, put it in the refrigerator at night, increase the temperature difference, and turn green soon.