Laba Garlic---An anti-greasy appetizer for the holiday table
Overview
Pickled Laba Garlic is a traditional snack of the Han people that is mainly popular in the north, especially in North China. It is a custom during the Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the ingredients are very simple, just vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic cloves into a container that can be sealed, such as a jar or bottle, then pour vinegar into it, seal it and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and eventually it will become completely green, like emerald jasper. For old Beijingers, as soon as the eighth day of the twelfth lunar month arrives, the Chinese New Year atmosphere gets stronger day by day. In most parts of North China, there is a custom of soaking garlic in vinegar on the eighth day of the twelfth lunar month, which is called Laba garlic. As for the benefits of eating Laba garlic, there are too many. You should check online. There are too many.
Tags
Ingredients
Steps
-
Prepare garlic and rice vinegar. The bottles must be strong, oil-free and water-free.
-
Remove the outer skin first, then use clean hands to peel off the garlic skin one by one.
-
Pick out sprouted, disabled, and bruised garlic.
-
Put the wrapped garlic directly into the bottle, do not wash it with water.
-
Pour the rice vinegar directly.
-
Don't pour too much rice vinegar.
-
Be sure to put cling film or a clean plastic bag on the lid, because vinegar is corrosive and the lid will grow, which will worsen the flavor of the brew.
-
Just close the lid and soak the garlic. It’s that simple.
-
This is the Laba garlic on the second day. If you look closely, you can see small bubbles.
-
This is Laba garlic on the third day.
-
This is Laba garlic on the fourth day.
-
This is the sixth day of Laba garlic. You can pick out the green ones and eat them.
-
Emerald green, slightly spicy, crisp, refreshing and super refreshing.
