2-day instant Laba garlic - the privilege of northerners

After Laba, Laba garlic still needs to be eaten ~ ~ soaking Laba garlic is a custom in northern China, which is to make garlic on the eighth day of the twelfth lunar month. The materials are very simple, such as garlic and vinegar. The method is also very simple, that is, put the peeled garlic into a container that can be sealed, such as a jar or bottle, then pour vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally become green, just like jade. People used to say that the garlic soaked on Laba day was not green. That's not the case at all. The reaction of soaking garlic with vinegar is that the green garlic is spicy and sour; Acetic acid is fragrant and spicy. It is good for people to eat Laba garlic in winter. It can not only kill bacteria, but also detoxify. The raw materials and production of Laba garlic are indeed very simple, but the curing time is very long, at least 10 days and a half months. Today, I'd like to introduce a method to quickly marinate Laba garlic. Two days is enough for you to eat crisp and delicious Laba garlic.

Main Ingredients

• garlic 3 heads

Auxiliary Ingredients

• mature vinegar appropriate amount

1. Cut off a part of the root of the garlic clove with a knife to expose the core inside, so that the vinegar can be immersed into the garlic clove more quickly.2. The sealed garlic is put on the heating, which can promote the volatilization of vinegar and make the vinegar dip into the garlic petals faster, so it can turn green in a short time.