How to make Laba garlic turn green overnight

In addition to cleaning, slaughtering pigs and drinking Laba porridge, another activity during the Laba Festival is pickling Laba garlic. Laba garlic is easy to prepare and tastes delicious. It can be used as a condiment or directly made into a dish. The seasoning for making Laba garlic is also very simple. It is just vinegar and large cloves of garlic. Mix them in a jar and add some secret seasonings from each family to make a delicious dish. So, is there anything particular about Laba garlic? Let me give you a detailed introduction below.

Pickled Laba Garlic is a traditional snack popular in northern China, especially in North China, and is a festival food custom during the Laba Festival. Pickle garlic on the eighth day of the twelfth lunar month. In fact, the ingredients are very simple, just vinegar and garlic cloves.

The method is also extremely simple. Put the peeled garlic cloves into a sealable jar, bottle or other container, 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 become emerald green all over, like emerald jade. In northern China, when the eighth day of the twelfth lunar month arrives, the atmosphere of the New Year becomes more festive day by day. In most parts of North China, there is a custom of pickling garlic in vinegar on this day, which is called Laba garlic.

practice

raw material

To make Laba garlic, you need purple garlic and rice vinegar. Remove the old skin of the garlic cloves, soak them in rice vinegar, put them into a small jar and seal it tightly. Open the jar on New Year's Eve. The garlic cloves will be bright green, and the spicy garlic and sour vinegar aroma will blend together and hit your nose. It is the best condiment for dumplings and can also be used to mix with cold dishes. It has a unique taste. In the past, people said that garlic soaked on a day other than Laba would not be green. That's not the case at all. The reaction of soaking garlic in vinegar is that the green garlic cloves are spicy and sour; the vinegar is fragrant and spicy. Nowadays, if you go to an old Beijing-style restaurant to eat noodles with soybean paste, you will be served a small plate of green Laba garlic all year round.

Homemade method

1000 grams of purple garlic and 500 grams of rice vinegar.

Choose a clean ceramic jar or glass jar as the container for soaking Laba garlic;

Select purple garlic, peel and wash it, dry it, put it into a ceramic jar or glass jar without oil, pour in rice vinegar until it just covers the garlic, cover it, and place it at 10-15 degrees, preferably in sunlight. Soak it for about 10 days until the garlic turns emerald green, then move it to a cool place for storage and use it whenever you want.

This kind of pickled garlic is usually made on the eighth day of the twelfth lunar month. Because the temperature is very suitable for pickling garlic in this season, it is called Laba garlic. Eating some Laba garlic regularly in winter is good for the human body. It can kill bacteria and detoxify. The finished garlic is emerald green in color, tastes sour and spicy, and is very delicious. It is even more delicious when eaten with dumplings.