Laba garlic

Peel apart the purple-skinned garlic.

Cut off both ends, then peel off the skin. Cutting open the ends helps the flavor soak in and the color change happens faster.

All the peeled garlic.

Put vinegar, sugar, and salt into a glass sealed jar and stir well until the sugar dissolves. The vinegar should be a light-colored rice vinegar; I chose a light-colored rice vinegar, but I still added a bit of white vinegar to it. You can also use only white vinegar, but it doesn't taste as good as rice vinegar.

Add the garlic.

Gai Gai, it's like this for a day. The room has heating, so you can have the room heated during the day and put it in the fridge at night. On sunny days, you can also put it on the enclosed balcony during the day, and at night either refrigerate it in the fridge or just leave it on the balcony without touching it. Because in winter, the balcony temperature at night is also very low.

This is what it looks like after being pickled for 3 days; they have all turned green. But they are still a bit spicy. After pickling for about 20 days, they basically lose their spiciness and also taste better.

This is the color inside after biting, which looks better than the exterior.