Laba garlic is the most authentic practice.

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 ingredients of Laba garlic are very simple, namely vinegar and garlic cloves. Next, Bian Xiao tells you something about Laba garlic.

Pickling method of laba garlic 1 Prepare raw materials. It is suggested to use 3.5 kg of fresh garlic, about 6 kg after peeling, 375 g of salt, 375 g of sugar, vinegar 1600ML (depending on the container, but the garlic must overflow) and a little sorghum wine. Garlic should be big and full without bumping. Cut off the roots of garlic with water, remove the long parts, wash and dry.

2. Put the dried garlic in a clean container (orderly), sprinkle a layer of salt on the garlic, put another layer of garlic after sprinkling, continue to put salt, and so on until all the garlic is put in.

Seize the time and don't miss the best time. Marinate garlic for 5-7 days, turn it twice a day, once in the morning and once in the evening. Prepare a container for soaking garlic, drain the water, code the pickled garlic layer by layer, and sprinkle with a layer of sugar.

4, pour vinegar, be sure to spill garlic, pay attention to vinegar can not be poured too much, you need to have a certain distance from the bottle mouth to prevent overflow. Then, a proper amount of sorghum liquor was put into the jar for sterilization and disinfection, and the bottle cap was sealed and placed in a cool and ventilated place for 2 months.

Tips for Laba garlic: 1. When making laba garlic, choose garlic that is intact and not rotten;

2. If you want garlic to turn green quickly, you can increase the temperature difference, that is, put Laba garlic in the sun during the day and put it in the refrigerator at night, which will take 3 or 4 days;

3, first put rice vinegar and rock sugar into the pot to boil, then let it cool, then soak garlic with it, and then put it in the refrigerator for refrigeration, so it can also turn green quickly.

We prepare garlic cloves, and it is best to choose some fresh purple garlic, so that the pickled Laba garlic will be greener and taste good. We will peel the garlic, rinse it with water and dry it here. Be sure to dry the water on the surface when drying, otherwise it will affect the taste. Then put the washed garlic into a clean glass bottle, and then pour a pile of rice vinegar into it. You must not cover the garlic. Otherwise, the color of garlic on it is uneven. Here, vinegar can be rubbed with rice according to everyone's preference. Finally, the bottle mouth is sealed and left for about a week. When the color of garlic turns emerald green, we can eat it.