Jade Laba Garlic

Prepare garlic, rice vinegar, and a bottle that must be clean, free of oil and water.

First remove the outer skin, wash your hands, and then remove the garlic skin one by one.

Pick out garlic that has sprouted, is damaged, or has been bruised

Put the wrapped garlic directly into the jar, and do not wash it with water under any circumstances.

Pour in rice vinegar directly, not covering the garlic completely, about 80% full is enough, because it will ferment and bubble the next day, to prevent overflowing.

Be sure to put plastic wrap or a clean plastic bag over the lid, because vinegar is corrosive. If it’s an iron lid, the lid will rust, and the flavor of the pickled garlic will worsen. Just put the lid on, and pickling garlic is that simple.

This is the Laba garlic on the second day; if you look closely, you can see small bubbles forming.

This is the fourth day of Laba garlic

This is the sixth day of Laba garlic