How to pickle eight-arched garlic?

It is said that "la bah" ( ) and "sao" ( ) sound the same, and it also implies repaying debts before the New Year. Generally, giving "la bah" to someone who owes money is a reminder to pay. Here, we won't talk about debt issues, but rather about how to pickle "la bah," so that you can politely request repayment later.

How to pickle "la bah"

"La bah" is typically pickled during the cold winter months, when the temperature is most suitable.

Ingredients Preparation

Garlic, rice Vinegar.

Method

1. Peel and drain the garlic, then place it in a clean glass jar;

2. Pour the appropriate amount of rice vinegar into the jar to submerge the garlic;

3. Seal and place in a cool, dark place for about 20 days.

Tips

The container should be free of oil and water, and be careful not to damage the garlic skin when peeling.

How to pickle "la bah" at home

Ingredients

1000g of purple garlic, 500g of rice vinegar

Method

1. Wash and dry a clean glass container, then ensure it is free of oil and water;

2. Peel and wash the purple garlic, then place it in the glass container;

3. Pour rice vinegar over the garlic, seal and place in a place with moderate sunlight (around 13 degrees) for 10 days;

4. Then transfer to a cool place and use as needed.

Tips

The garlic pickled with purple garlic is green in color.

Tips for pickling "la bah"

1. The best type of vinegar to use is rice vinegar, and use smaller purple garlic, which will result in a better color and taste;

2. If you don't want the garlic to turn green, you can add a little salt;

3. The container for pickling garlic should be able to seal, and also be free of oil and water.

Nutritional benefits of "la bah"

"La bah" has a digestive effect, as well as preventing cancer, delaying aging, preventing influenza, preventing wound infections, and treating mosquito bites. However, garlic does have a certain stimulating effect, so it should not be consumed in large quantities at once.