Why do you want to eat Laba garlic when you have a slight cold?

Three Techniques of Pickling Laba Garlic

Choose fresh purple garlic.

It is best to choose fresh purple garlic for pickling Laba garlic. Garlic cloves are easier to pickle than white garlic, purple garlic has stronger garlic flavor and more water content, and pickled Laba garlic tastes more crisp. When choosing garlic, don't use garlic with withered surface, moldy surface and insect eyes. It is advisable to choose garlic that is complete, compact, full of particles and does not germinate, so that the pickled Laba garlic can be beautiful in appearance and crisp in taste.

Step 2 marinate with rice vinegar

Many people choose to use old vinegar when pickling laba garlic. In fact, any kind of vinegar can pickle Laba garlic, but it is recommended that you use rice vinegar. This is because the dark color of aged vinegar will affect the greenness of Laba garlic, while white vinegar is mostly blended with acetic acid, which has too high acidity, while rice vinegar is made of glutinous rice, millet, sorghum and other five-grain fruits, which is lighter in color and more sweet, so Laba garlic pickled with rice vinegar has better color and more sweet and sour taste.

Step 3 cut off the bottom of garlic

People who like to eat Laba garlic will think that the pickling process of Laba garlic is too long, and it takes about ten days from making Laba garlic to sending it to the mouth. There is another way to shorten the curing time of Laba garlic. When garlic is processed, only the bottom needs to be cut off for pickling, which will reduce the pickling time. This not only allows vinegar to penetrate into garlic faster, but also can quickly awaken dormant garlic and stimulate garlic enzyme, thus accelerating the process of garlic turning green. If you want to hurry, you can also cut off the garlic.

Pickled laba garlic

Required ingredients: purple garlic, rice vinegar, rock sugar.

1. Peel off the purchased purple garlic by hand, and pick out the peeled garlic cloves with scars, dried and broken, and sprouted.

2. Just rinse the selected garlic with water, wash off the residual dirt and dust on the garlic cloves, and dry the water with kitchen paper. Cut off the bottom of garlic with a knife to speed up its pickling and turning green.

3. It is best to choose glassware, jars, enamel cans, etc. for pickled Laba garlic, and avoid using metal products. Acetic acid in vinegar is corrosive to metals. It is best to scald the container with boiling water in advance, do a good job of sterilization and disinfection, dry it after scalding or wipe it clean with kitchen paper to avoid garlic rot and deterioration.

4. Put the processed garlic into a container, add a little rock sugar to increase the sweetness of garlic, improve the taste and reduce the spicy taste (don't put it if you don't like the sweetness), pour rice vinegar to drown the garlic cloves, cover and seal for 5-7 days. When the garlic cloves turn green, Laba garlic is ready.

Eating Laba garlic in winter is good for your health. In cold weather, the body is prone to lack of heat. In order to increase calories, people will inevitably eat too much fish and meat. At this time, when they are tired of eating, they can eat a few Laba garlic to help digestion and relieve boredom. Laba garlic soaked in vinegar will not be too spicy to increase the burden on the stomach. Vinegar pickled Laba garlic is the best dipping sauce in jiaozi, so don't throw it away.