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 is not only limited by time, but also cannot be produced and sold in large quantities. It is limited to small-scale pickling by each household in jars and pots for their own consumption. This technique overcomes the above shortcomings and provides a method with a simple process that can pickle Laba garlic all year round.