First, pickled "Laba garlic" must use purple garlic. Purple garlic petals are small and can be soaked thoroughly. Garlic cloves are hard and firm, and crisp after pickling. It is best to use white vinegar to soak garlic. White vinegar is light in color, and the garlic can be turquoise and spicy.

Second, the method of soaking Laba garlic is very simple: cut the garlic cloves, peel off the thick skin, wash and dry the water; Put garlic cloves in a small pickle jar or glass bottle, and pour in white vinegar without garlic cloves; Cover the cover tightly and place it in a cool and ultra-low temperature area.