How to Make Preserved Garlic for Dongzhi Festival
The annual Laba Festival, you are eating Laba garlic in the freezing cold north, with a fragrant aroma, while I am daydreaming under the warm sun in the south, drooling.
But how can one make delicious and tasty Laba garlic? Here is the best method we have selected for you.
Laba garlic's Ingredients
Garlic (500g)Mature vinegar(400g)
How to make Laba garlic
1. Soak the garlic cloves in clear water, peel them, and let them dry.
2. Arrange the dried garlic cloves neatly in a clean container.
3. Pour in mature vinegar until it covers the garlic cloves.
4. Seal the container and place it in a cool area.
5. After a few days of pickling, the garlic cloves turn blue.
6. After 10 to 15 days, when the garlic turns green, it can be eaten.
Tips
1. Use high-quality mature vinegar or fragrant vinegar; do not use blended vinegar.
2. It takes about 15 days to pickle Laba garlic. If the process is too short, the garlic will not turn green and will not have a crisp texture or pure flavor.
3. Eating meat with garlic can promote blood circulation, enhancing the absorption rate of Vitamin B1 in the stomach and intestines as well as its utilization within the body.
