Laba Garlic

Overview

As the saying goes: If you eat meat but not garlic, your nutrition will be reduced by half. But most people are not willing to accept the spicy taste of garlic and the bad breath it causes after eating it. However, Laba garlic does not have these troubling problems. Instead, it has a sweet and sour fragrance with a slight spiciness. There is a custom in the north of pickling Laba garlic in winter. Laba garlic is garlic pickled with vinegar. The finished product is green in color and tastes sour and slightly spicy. The twelfth month of the lunar calendar is customarily called the twelfth lunar month. The eighth day of the twelfth lunar month, commonly known as Laba Festival, is the customary Laba Festival in my country. As the name suggests, Laba garlic is brewed on the eighth day of the twelfth lunar month. Peel the garlic cloves, put them into a small jar, immerse them in vinegar and seal them tightly. When they are unsealed on New Year's Eve, the garlic cloves will be bright green and the spiciness will be removed, while the vinegar will also add a lot of garlic flavor. Garlic, spicy, vinegar and sour aroma melt together and hit your nose. It is the best condiment for eating dumplings. The green pigment of Laba garlic is actually composed of a blue pigment produced first and a yellow pigment produced later. Generally, the garlic cloves will slowly turn blue after being pickled for about 3 days, but at this time the garlic cloves still have a spicy taste. After about 10 days when the color turns green, the garlic cloves will no longer have a spicy taste. At this time, the garlic cloves will have a sweet and sour taste. Pickling Laba garlic takes time. You have to wait for the taste of vinegar to slowly penetrate into the inside of the garlic cloves, and wait for the garlic cloves to turn from white to blue, and then turn into emerald green inside under the action of time. At this time, the Laba garlic will be considered complete and full of temptation.

Tags

• side dishes
• pickles with soy sauce
• home cooking
• laba
• aged vinegar
• garlic

Ingredients

Steps

1. 1 Soak the garlic cloves in water, peel and dry them.

   

2. 2 Put the dried garlic cloves into a clean container.

   

3. 3 Pour in the vinegar until the garlic cloves are covered.

   

4. 4 Seal the container and store it in a cool place.

   

5. 5 After pickling for a few days, the color of the garlic cloves will turn blue.

   

6. 6 After 10-15 days, the garlic will turn green and you can eat it.