In the blink of an eye, it's the twelfth lunar month again. Time flies so fast. Today is Laba porridge. Have you eaten Laba porridge and pickled Laba garlic?
Laba garlic soaked in advance is clear and green and so beautiful. It's beautiful to eat it just with dumplings!
Making Laba garlic is very simple. As long as you master a few tips, you can also pickle Laba garlic that is clear and green.
pickled Laba garlic
By TadBogisich
Recipe Recommendations
- rice vinegar 3/4 bottle
- medium spice
- pickled
- several days
- simple
Steps for pickled Laba garlic
1
Peel and wash garlic and control the moisture after drying.
2
Take a glass container and fill 3/4 of the garlic.
3
Add rice vinegar to the mouth of the bottle. Then close the cover tightly and place it in a cool place where you can see the sun. It will be fine in about half a month to a month.pickled Laba garlic Make Tips
1. Purple-skinned garlic must be used to pickle Laba garlic. White-skinned garlic will not turn green easily. 2. The container must be oil-free and water-free, and do not use plastic containers to marinate. 3. Be careful when peeling garlic. Don't peel the surface of the garlic cloves, as it will easily deteriorate. 4. Rice vinegar should be used to pickle Laba garlic, which will taste better. 5. If you are in a hurry to eat, you can put the bottle on the heater, so that it will turn green in about 1-2 days, but the taste is not as good as natural turning green.