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Laba Garlic Guide
Traditional Laba Garlic (腊八蒜) is pickled garlic that turns green during Laba Festival. It's the perfect companion to Laba porridge.
What is Laba Garlic?
Laba garlic is a traditional Chinese pickle made during the Laba Festival. The garlic turns bright green when pickled, which might look unusual but is completely safe and delicious.
The green color comes from allicin, a compound released when garlic is exposed to acid. This natural reaction has made laba garlic a beloved festival tradition.
Ingredients
- 🧄Fresh garlic bulbs - 10-12 heads
- 🍚Rice vinegar - 1 cup
- 🧂Salt - 1 tablespoon
- 🍬Sugar - 2 tablespoons (optional)
Instructions
- 1Peel the garlic cloves and rinse them thoroughly. Make sure they are completely dry.
- 2Place garlic in a clean, sterilized glass jar with a tight-fitting lid.
- 3Heat rice vinegar until warm (not hot), then dissolve salt and sugar in it.
- 4Pour the warm vinegar mixture over the garlic, making sure all cloves are submerged.
- 5Seal the jar and store in a cool, dark place for 7-10 days. The garlic will turn green!
Tips
- • Use fresh, firm garlic for best results
- • Make sure everything is completely dry to prevent mold
- • The garlic is ready when it turns bright green
- • Store in refrigerator after opening
- • Lasts for several months when properly stored
Serving Suggestions
Laba garlic is traditionally served with:
- • Laba porridge (腊八粥)
- • Rice dumplings (粽子)
- • As a condiment with dumplings
- • With congee for breakfast