Laba garlic usually refers to garlic pickled with vinegar. The finished product is green in color and slightly sour and spicy in taste. Because it is often pickled on the eighth day of the twelfth lunar month, it is called "Laba garlic".
Pickled Laba garlic is a traditional snack mainly popular in the north of China, especially in the north, and it is a dietary custom of Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the materials are very simple, namely vinegar and garlic cloves.
The method is also extremely simple. Put the peeled garlic cloves in a sealable container, such as a jar or bottle, then pour in vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally the whole body will turn green, like jade and jasper. From the north of China to the eighth day of the twelfth lunar month, the atmosphere of Chinese New Year is getting worse every day. In most parts of northern China, the custom of soaking garlic with vinegar is called Laba garlic.
Method for make laba garlic
To soak laba garlic, you have to use purple garlic and rice vinegar. Peel garlic cloves, soak them in rice vinegar, and put them in a small jar until New Year's Eve. Garlic cloves are bright green with the fragrance of garlic and spicy vinegar, which is the best seasoning for jiaozi. It can also be served with cold dishes, which has a unique taste.
People used to say that garlic soaked in Laba was not green. In fact, this is not the case at all. The reaction of garlic soaked in vinegar is that the green garlic cloves are spicy and sour. Now, if you go to an old Beijing-style restaurant and eat Zhajiang Noodles, there will be a small dish of green Laba garlic all year round.