With my recipe, you don’t need one week to make the Laba garlic.
The quick pickling process allows the garlic to absorb the flavors of the vinegar, salt, and sugar in a shorter time frame.
Whether you’re celebrating the Laba Festival, the Chinese New Year, or simply enjoying a delicious meal with family and friends, serving Laba garlic as a side dish with dumplings is sure to be a delightful and memorable culinary experience.
What is Laba garlic?
Laba garlic is primarily famous in northern China.
It is a traditional Chinese dish, typically prepared and enjoyed during the Laba Festival.
The Laba Festival is celebrated on the eighth day of the twelfth lunar month, which is just a few days before the Chinese New Year.
Laba garlic is made by pickling garlic cloves in a mixture of rice vinegar, salt, and sugar. The pickling process infuses the garlic with a unique blend of sweet, sour, and slightly spicy flavors.
The garlic cloves take on a vibrant green color during the pickling process, which adds a festive touch to the dish.
The culture of Laba garlic
In the Chinese language, the word “garlic” and “count” are homonyms, pronounced as “suàn” in pinyin.
This linguistic connection between the two words has led to a symbolic association between garlic and financial matters, making garlic a significant element during the Laba Festival when businesses conduct their year-end accounting and settle debts.
As a result, the making of vinegar-pickled garlic during this time represents the process of debt collection and financial settlement.
What does Laba garlic taste like
The taste of Laba garlic is both refreshing and addictive, making it an excellent condiment or side dish to complement a wide range of dishes.
Laba garlic has a unique and distinct flavor profile that combines sweet, sour, and slightly spicy elements. The taste of Laba garlic is a delightful blend of tanginess from the vinegar, sweetness from the sugar, and subtle spiciness.
Its delightful flavor profile and vibrant green color add a special touch to the festive celebrations during the Laba Festival and the Chinese New Year.
Ingredients
- 500g garlic
- 300ml black vinegar
- 20g salt
- 20g sugar
Instructions:
Prepare the Garlic:
Start by peeling garlic cloves.
Using a knife, cut off the root ends of the cloves to enhance their flavor and make them easier to eat.
Transfer the garlic cloves to a clean glass jar.
Prepare the Vinegar Solution:
In an empty pot, pour 300 ml of black vinegar. Add 20 grams of salt and 20 grams of sugar to the vinegar.
Slowly heat the vinegar mixture on the stove while stirring. It’s important not to let it boil, as excessive heat can affect the final taste and color of the Laba garlic.
Carefully test the vinegar by dipping your finger into it. It should feel hot (about 60 Degree Celsius) but not boiling.
Once the right temperature is achieved.
Pour the warm vinegar mixture over the garlic in the glass jar, ensuring all the garlic is submerged.
Seal and Marinate:
Seal the glass jar tightly to create an airtight environment for pickling. Allow the Laba garlic to marinate for at least one day.
After a day of marinating, the Laba garlic will turn emerald green, indicating that it’s ready to be enjoyed. The pickled garlic will have a delightful sweet and sour flavor with a hint of spiciness.
Pro Tips to Make Laba Garlic:
- Choose Fresh Garlic: Opt for fresh, firm garlic cloves with no signs of sprouting or spoilage. Fresh garlic will result in better flavor and texture for your Laba garlic.
- Thoroughly Dry the Garlic: Before pickling the garlic, ensure it is completely dry.
Use a clean towel or paper towels to pat the garlic cloves dry, as any excess moisture can affect the pickling process. - Warm the Vinegar Gently: To expedite the process of the garlic turning green, gently warm the vinegar instead of boiling it, as this will help to shorten the time required. Avoid boiling the vinegar to preserve the delicate flavors of the Laba garlic. While Laba garlic can be ready to eat in a day, for optimal flavor, consider marinating it for at least three days to allow the flavors to meld and the garlic to develop its vibrant green color.
- Use Airtight Jars: Select clean and airtight glass jars for pickling the garlic. A proper seal will help preserve the freshness and flavor of the Laba garlic.
FAQ
How Long Does Laba Garlic Last？
The shelf life of Laba garlic depends on how it is stored. When properly stored in an airtight container in the refrigerator, Laba garlic can last for several weeks to about 2 months. However, its taste and texture may gradually change over time.
For the best quality and flavor, it is recommended to consume Laba garlic within 2 months of pickling. As time passes, the garlic may become softer and less crunchy, and the flavors may mellow out.
Nevertheless, as long as there are no signs of spoilage or off odors, the pickled garlic should still be safe to eat beyond the 2-month mark.
Laba Garlic - Chinese Green Garlic
Ingredients
- 500 g garlic
- 300 ml black vinegar
- 20 g salt
- 20 g sugar
Instructions
Prepare the Garlic:
- Start by peeling garlic cloves.
- Using a knife, cut off the root ends of the cloves to enhance their flavor and make them easier to eat.
- Transfer the garlic cloves to a clean glass jar.
Prepare the Vinegar Solution:
- In an empty pot, pour 300 ml of black vinegar. Add 20 grams of salt and 20 grams of sugar to the vinegar.
- Slowly heat the vinegar mixture on the stove while stirring. It's important not to let it boil, as excessive heat can affect the final taste and color of the Laba garlic.
- Carefully test the vinegar by dipping your finger into it. It should feel hot (about 60 Degree Celsius) but not boiling.
- Once the right temperature is achieved.
- Pour the warm vinegar mixture over the garlic in the glass jar, ensuring all the garlic is submerged.
Seal and Marinate:
- Seal the glass jar tightly to create an airtight environment for pickling. Allow the Laba garlic to marinate for at least one day.
- After a day of marinating, the Laba garlic will turn emerald green, indicating that it's ready to be enjoyed. The pickled garlic will have a delightful sweet and sour flavor with a hint of spiciness.
