How to pickle Laba garlic in Laba Festival? In our country's traditional Laba Festival, we always eat Laba porridge. Laba garlic is a long-standing habit. The curing time of Laba garlic depends on whether you pickle sour and sweet taste or general taste. Today, we share a curing method of Laba garlic that needs sugar.
Ingredients: fresh garlic 10 jin, sugar 2 jin, water 10 jin, salt 1 jin (according to taste, but no more than 1.5 Jin), rice vinegar more than 1 Liang (according to taste, preferably no more than 2 liang)
1. Cut off the hair root of fresh garlic, peel off the dry skin, and leave about 1 inch of garlic stalk. After cleaning, put it into the VAT, soak it in clean water for about 2 days, change the water 1-2 times a day, wait until the spicy taste of fresh garlic is removed, take out the VAT and drain.
2. Put the pickled garlic into the jar, put a layer of garlic and sprinkle a layer of salt, stir 1-2 times a day, take out about 3-4 days (until the garlic core is completely submerged), take out the floating skin, pour out the salt water, put it into the jar, and then marinate it with sugar water. Curing time of Laba garlic
3. Sugar water: water 10 jin, add sugar 2 jin, boil. When the sugar water is cool enough to keep hands warm, pour it into the garlic jar, and add some seasonings such as seasoning and monosodium glutamate.
Note: sugar water should be about 2 inches higher than garlic (it's better to use bamboo curtain to block the garlic, so that the garlic doesn't float out of the water), then seal the jar tightly, put it in a cool place, and marinate it for 15-20 days to make it as white and tender as jade, crystal clear and delicious white sugar garlic (if you want red, add Hongtang).
4. 3 ~ 5 days before eating, add 1 ~ 2 liang of rice vinegar (add a little more if you like sour food, and add a little less if you don't like it).
Food sharing: there are many ways to pickle Laba garlic. Garlic needs to be pickled twice and dried once. It's a bit troublesome. You'd better follow the above method.