Laba garlic, as the name suggests, is garlic pickled on the eighth day of the lunar month. It has a crisp texture and bright green color, making it perfect to accompany a variety of cuisines. Today, I'm going to teach you how to pickle laba garlic!
Ingredients: 500 grams of garlic.
500 ml of rice vinegar.
50 grams of rock sugar.
Salt to taste. 
Pickling steps:1Peel the garlic head, wash it and dry it with a paper towel.
2.Pour the rice vinegar into the pot, add the rock sugar and salt, and heat until the rock sugar melts and then turn off the heat.
3.Place the processed garlic heads in a clean glass jar and pour in the cooled rice vinegar.
4.Cover the bottle, refrigerate it in the refrigerator and serve it after about a month.
Tips: Choose fresh garlic heads, preferably purple-skinned, so that the pickled laba garlic will be brighter green.
The concentration of rice vinegar should be moderate, not too thin and not too strong.
During the marinating process, make sure that the glass bottle is well sealed to prevent air from entering.
The marinated laba garlic can be eaten with a variety of delicacies, such as dumplings, noodles, barbecue, etc. It not only adds to the taste of food, but also helps with digestion and sterilization.
If you want to try this delicious side dish too, why not try it!
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