How to pickle traditional Laba garlic, which is crisp, green and not rotten?

How to pickle traditional Laba garlic, which is crisp, green and not rotten? Pickling Laba garlic is the custom of Laba Festival. Laba garlic is garlic soaked in vinegar and pickled with garlic and vinegar. Remove the thick skin of garlic cloves, soak them in white vinegar, put them in a container and keep them in the shade until the garlic turns emerald green. When eating in jiaozi on New Year's Eve, Laba garlic tastes just right, so eating it in jiaozi is very famous: Laba garlic and Laba garlic are the best seasonings to eat in jiaozi.

How to preserve delicious Laba garlic, or the best way to preserve traditional Laba garlic, is of course preservation. Laba garlic is eaten in the New Year, without any skills and without pickling in advance. When eating in the New Year, the taste, color and taste are just right, crisp and green. Let's share the method below: information required for Laba garlic: purple garlic, brewing vinegar, 2-3 pieces of old rock sugar, process:

The first step is to prepare the required information. Purple garlic is more suitable for garlic, and it tastes crisp. Brewing vinegar can be used as vinegar, but not as blended vinegar. White vinegar and white rice vinegar can be used. Garlic cloves should be completely non-invasive, full of particles, well-proportioned in size, milky white in color, not frozen, moldy or damaged, dense and without buds.

The second step is to peel the garlic, without removing the garlic stalks and washing the garlic. Put garlic in a jar with a big mouth and a lid, and add 2-3 li of old rock sugar. Don't put too much, because it won't taste sweet and it will neutralize the strange smell. The flavor of Laba garlic is stronger. Pour vinegar into it. The grade of vinegar should drown garlic cloves, but not too much. It is necessary to keep a certain distance from the bottle stopper to prevent overflow. Cover it and put it in a cool place. After the Spring Festival, garlic will gradually become more and more green, crispy and less spicy. Is to eat the best seasoning in jiaozi.

Tip: Pickled Laba garlic, it is best to use purple garlic. Garlic cloves are hard to crack, and garlic is crispy. Vinegar should be brewed vinegar, white rice vinegar and white vinegar can be used. White rice vinegar and white vinegar are light in color. After soaking garlic, the color is orange yellow and green, the taste is spicy and appropriate, and the fragrance is rich and sweet. Garlic soaked in old vinegar or smoked vinegar turns black, garlic leaves are not green enough, and the taste is light, especially smoked vinegar, which is a little burnt. Adding a small amount of old rock sugar can neutralize the strange taste and improve the taste.