Laba Garlic - Chinese Green Garlic

With My recipe, you don't need one week to make the Laba garlic.

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.

Course Side Dish

Cuisine Chinese

Prep Time 20 minutes

Cook Time 5 minutes

Marinating Time 1 day

Servings

Calories 34kcal

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.

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