White vinegar is not recommended for preserving garlic. The best choice for pickling garlic is rice vinegar, and it is not recommended to use white vinegar, because the concentration of acetic acid in white vinegar is very high, and directly pickling with white vinegar will result in a very acidic taste of garlic, plus the pungent flavor of garlic itself will be more irritating in the mouth. Rice vinegar is brewed from fruits and grains, its taste is softer, acidic and mellow, slightly sweet, with rice vinegar pickled garlic will taste better, and the color will be more green.

The eating method of Lahai garlic

Soak Lahai garlic with purple garlic and rice vinegar, garlic cloves to the old skin, immersed in rice vinegar, installed in a small altar tightly sealed to the New Year's Eve to unseal the garlic cloves Cham Ching Tsui green, garlic spicy acetic acid aroma dissolved in the together, nose, is the best condiment for eating dumplings, mixing gazpacho can be used, the flavor is unique. In the past, people said that the color of the garlic is not green.