Pickle and garlic
By VicentaLakin
Remember, when I was a kid, every winter to this day, mom used fresh cabbage and garlic to join onions, pickle for about 10 days, and garlic became green. Porridge, dumplings, a plate, a white white cabbage, green garlic, it's comforting。
Recipe Recommendations
- Cabbage Bang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- salt appropriate amount
- rice vinegar appropriate amount
- hot and sour
- pickled
- several days
- simple
Steps for Pickle and garlic
1
Fresh cabbage strips off the old leaves, just the cabbage gang. (Break root)
2
Three or four pieces to fold。
3
It's a little long. The rest is all striped。
4
Six onions, clean, trifle
5
All the thin, rough, all the four。
6
Scratch, wash, dry water。
7
From garlic all two, big all three。
8
In packagings with a ratio of 1:1:1。
9
A proper amount of salt, rice vinegar. Don't be too salty and sour. Sweet and sour。
10
Put on one-time gloves, evenly。
11
Loaded in a container, which is salted in the cold for a period of 7 to 10 days, the garlic can be eaten with green. Porridge, dumplings, whatever. Done。
12
On the eighth day, garlic has become green。
13
Pickled garlic。
14
The finished product。
15
The finished product。Pickle and garlic Make Tips
The cover can't just leave it open from time to time。