Origin and custom of Laba garlic

The origin and customs of Laba garlic are as follows:

Origin:

Laba garlic usually refers to garlic pickled with vinegar. The finished product is green in color and slightly sour and spicy in taste. Because it is often pickled on the eighth day of the twelfth lunar month, it is called "Laba garlic".

Customs:

Pickled Laba garlic is a traditional snack mainly popular in the north of China, especially in the north, and it is a dietary custom of Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the materials are very simple, namely vinegar and garlic cloves.

The method is also extremely simple. Put the peeled garlic cloves in a sealable container, such as a jar or bottle, then pour in vinegar, seal the mouth and put it in a cold place.

Slowly, the garlic soaked in vinegar will turn green, and finally the whole body will turn green, like jade and jasper. From the north of China to the eighth day of the twelfth lunar month, the atmosphere of Chinese New Year is getting worse every day. In most parts of northern China, the custom of soaking garlic with vinegar is called Laba garlic.

manufacturing method

According to the old stress, Laba Festival should be soaked with Laba garlic, and when it breaks five, it should be equipped with all kinds of jiaozi. ? [3]? Laba garlic is garlic soaked in vinegar. Remove the old skin of garlic cloves with purple garlic and rice vinegar, soak them in rice vinegar, put them in a small jar and put them in a cold place until the garlic turns green.