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Detailed explanation of the method and steps for pickling Laba garlic
Residents in the northern regions of China usually have the habit of pickling garlic around the eighth day of the twelfth lunar month (the eighth day of the twelfth lunar month) each year. The garlic pickled during this period is green in color, and with its distinctive sour, sweet, and spicy flavors, it can be called a food with fresh color and delicious taste. People habitually call it "Laba garlic." Laba garlic has the effect of stimulating the appetite and aiding digestion. It is a cheap and excellent side dish. Not only is the garlic flesh edible, but the sweet and sour vinegar from the pickled garlic is also a condiment for people when eating dumplings or mixing cold dishes, and it can also be consumed as a soup to sober one up. However, the traditional method of pickling Laba garlic
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How is the new pickling pepper variety Kaidi Pepper King?
I. Characteristics and traits. Kaidi Pepper King pickling pepper has strong growth vigor, plant height 45-53cm, spread 48-53cm, fruit length 18-20cm, fruit diameter 4-6cm, single fruit weight 180-200g, maximum fruit up to 250g; moderate pungency, immature fruit light green, smooth fruit surface, medium-thick pepper flesh, tolerant of transport, high market price, good economic returns. This variety is tolerant of low temperature and weak light, has good growth vigor, and strong fruit-setting ability, making it one of the preferred varieties for protected and open-field cultivation in various regions. II. Cultivation points
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