How to make Lahar Garlic

In the production of Lahai garlic, first of all, we must prepare a good fresh garlic, but also need salt, sugar, vinegar and a little sorghum wine. And in the selection of garlic, be sure to pick out a large particles full of, at the same time there is no bumping is better, the roots of the garlic are all peeled off, and then remove the long part can be washed and dried.

Waiting until after the drying, we can put the garlic into a clean container, in the loading, loading a layer of garlic should be sprinkled with a layer of salt, and then put a layer of garlic, then we can continue to put the salt, and so on, to all the garlic are loaded on it.

Drinking more water in the pickle must not miss the best time to do, garlic in the pickle, in general, is the need for 5-7 days, at this time we need to turn every day, morning and evening when each turn once to do, the bubble garlic containers ready after you can drain the water, and then pickled garlic layer by layer to yards, and then sprinkled with a layer of sugar. The first thing you need to do is to make sure that you have the right amount of sugar on your hands.

This time you can pour the vinegar into it, and be sure to spread the vinegar over the garlic, but the vinegar can not be poured into too much, or need to have a certain distance from the mouth of the bottle, so as to avoid the situation of overflow. Then we continue in the altar into the appropriate amount of sorghum wine, which can play the role of sterilization, after sealing the bottle cap can be placed in a cool and ventilated place, placed on the 2 months on it.