Laba Garlic
Laba garlic (Chinese name is 腊八蒜, pinyin is La Ba Suan) is a traditional Chinese dish that is typically served during the Laba Festival, which is a holiday that celebrates the beginning of spring.
Servings: 4 people
Calories: 209kcal
Cost: 5
Equipment
- jar
Instructions
- To make laba garlic, the first step is to clean and peel the garlic cloves. We use 500 grams of garlic to make it and recommend you use fresh garlic to make it. Selecting garlic with large, full grains and no bumps is good for making better laba garlic. Peel the roots off with a knife, then remove the overgrown parts and wash and dry the garlic.
- Pour 50 grams of rice vinegar (preferably marinated on the eighth day of the twelfth lunar month). The amount of rice vinegar is about the same as the garlic clove. Make sure the rice vinegar can immerse all of the garlic. If you use the big bottle or add more garlic, you should add more rice vinegar.Add a small spoonful of sugar (can be added or not, add the taste more delicious). If you want a sweet taste, you can add some sugar.
- Cover with an airtight lid. Place in the refrigerator or a colder part of the house. All garlic will turn green and taste better when soaked for more than two weeks. If you want the garlic to turn green quickly, you can increase the temperature difference, and sunlight during the day and refrigerate it at night. It will be green in about 3-4 days.But to be tasty it is recommended to soak for more than two weeks so that it can be better tasted. The garlic will still be spicy in a short time immersing.
Nutrition
Calories: 209kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 504mg | Fiber: 3g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 39mg | Calcium: 234mg | Iron: 2mg
