Laba Garlic

Overview

Have you ever tasted this kind of green garlic? First of all, don't worry, this is not because the garlic is bad, but because it has changed its flavor. Yes, the taste has changed, it has become sweet and sour. So, its color also changed. Ordinary garlic is warm in nature, will generate heat when eaten in excess, and may cause local irritation. Therefore, people with yin deficiency and excessive fire, as well as those with vision, mouth, and tongue diseases, should not eat it. However, Laba garlic does not have these taboos.

Tags

• pickles with soy sauce
• festival customs
• laba
• balsamic vinegar
• container: can bottle
• purple garlic
• white sugar
• salt

Ingredients

Steps

1. 1 Use purple-skinned garlic for pickled Laba garlic.

   

2. 2 Clean the canned bottles, scald them with boiling water, drain them, and add an appropriate amount of balsamic vinegar.

   

3. 3 Add appropriate amount of sugar, be careful not to add sugar.

   

4. 4 Peel the garlic into single cloves and put them into canning bottles with the skin on.

   

5. 5 Add a small amount of salt.

   

6. 6 Stir gently with chopsticks to fully dissolve the sugar and salt.

   

7. 7 Close the lid of the can and store it in a cold place for about 10 days.

   

8. 8 The sweet and sour, green and attractive Laba garlic is now pickled, and it is perfect with pasta.