What kind of vinegar is used to pickle garlic, is it okay to use aged vinegar to pickle garlic

Vinegar.

Because the rice vinegar is white, there is a faint fragrance when smelling, and the sourness and spicinessness are moderate, and the laba garlic soaked in rice vinegar not only has a faint fragrance, but also the color will be more jade. If you use aged vinegar, it will cause the pickled garlic to turn black a little. Don't use white vinegar either, because a lot of white vinegar is solid white vinegar, and solid white vinegar is blended, although this vinegar is sour, but the fragrance is insufficient.

What kind of vinegar is used to pickle garlic? Let's take a look

Pickle garlic with rice vinegar.

Because the color of rice vinegar is relatively light, the color of the laba garlic pickled by it is the same, the color is emerald green, the taste is moderate sour and spicy, and it also has a hint of sweetness, and the aroma is rich. However, if you use aged vinegar, you can't achieve such an effect, because the aged vinegar is dark in color, the soaked garlic will be black, and the garlic cloves are not green enough, and the taste is not good. Of course, you can't use white vinegar, because white vinegar is not made from pure grains, so the taste is not guaranteed.

Pickled laba garlic is a traditional snack mainly popular in northern China, especially in northern China, and is also a festival food custom of Laba Festival. Generally, garlic is soaked on the eighth day of the lunar month.

Storage information: If you want to store it, you can put it in a container that can be sealed, such as a jar or bottle, then pour vinegar, seal it and put it in a cold place.

Expansion: What is the method of pickling garlic?

1. First of all, when choosing garlic, it is best to choose purple garlic, purple garlic cloves are small, and it is easier to soak through and turn green.

2. The second is to choose rice vinegar for pickling garlic vinegar, and soak it with rice vinegar, which is easier to form a green laba garlic.

3. Peel and wash the garlic and dry it thoroughly, then cut off the bottom of the garlic.

4. Wash the glass jar and dry it.

5. Put the processed garlic into a glass jar, add the rice vinegar and four or five rock sugars that have not been covered with garlic.

6. Stir gently with chopsticks to melt the rock sugar, then cover the lid and marinate for seven to eight days.

The above is today's sharing, I hope it can help you.

Hello, it can be made with aged vinegar. 1. Laba garlic can be pickled with aged vinegar, but the taste of aged vinegar and rice vinegar is not the same, and the color of pickled garlic will be different. 2. Pickled Laba garlic is a traditional snack mainly popular in the north, especially in the northern part of China, and it is a festival food custom of Laba Festival.

On the eighth day of the eighth day of the lunar month, the garlic is soaked. In fact, the ingredients are very simple, which is vinegar and garlic cloves.

Rice vinegar should be used for pickling garlic.

Because the color of rice vinegar is light, the color of the garlic soaked in it is the same, the color is green, the taste is moderate and spicy and slightly sweet, the aroma is strong, and the pickled laba garlic is green and delicious. It is best to choose purple garlic for garlic, and then choose other garlic if there is no case, the purple garlic cloves are small, soaked thoroughly, the garlic cloves are hard and porcelain, and the garlic soaked is crispy and fragrant; Prepare a clean glass jar, preferably not plastic.

Peel the garlic, wash and dry, put it in a jar, be sure to ensure that it is waterless and oil-free, and then pour in the rice vinegar that has just not passed the garlic, let the garlic cloves fully soak in the rice vinegar, add a little rock sugar, then cover the lid, put it in a sunny place at 10-15 degrees, soak for about 10 days, the garlic is emerald green, and then go to a cool place for storage, and take it as you eat.

Practical tips

1. It is best to use purple garlic for pickling eight garlic, the purple garlic cloves are small, porcelain long, and crispy and fragrant; The best vinegar for soaking garlic is rice vinegar, rice vinegar is light in color, and the soaked garlic is as bright as ever, and it is moderately sour and spicy.

3. If you want the garlic to turn green quickly, you can increase the temperature difference, put it on the balcony with sunlight during the day, and put it on the heating or refrigerator at night; Removing the garlic head can make the vinegar and garlic fully contact and speed up the greening speed.

4. The garlic cloves used to soak the garlic and the bottle containing the garlic must be dry and free of moisture to prevent deterioration.

5. The bottle or jar after the laba garlic is packed should be sealed and preserved; When taking garlic, use dry and clean chopsticks to take it, and seal it in time after taking it.

The vinegar for soaking garlic is best served with rice vinegar.

Rice vinegar is made from grains and fruits such as millet, sorghum, glutinous rice, barley, corn, sweet potato, sake lees, red dates, apples, grapes, persimmons, etc., and is brewed by fermentation. According to the existing written records, the ancient Chinese working people used koji as a starter to make vinegar. Oriental vinegar originated in China, and the history of vinegar brewing is recorded for at least 3,000 years.

Rice vinegar: It is a product made from grain, it has a long history and is a very good condiment. It contains a small amount of acetic acid, the color is rosy red and transparent, the aroma is pure, the sour taste is mellow, and the taste is slightly sweet, which is suitable for dipping or stir-frying.

Studies have shown that eating rice vinegar is beneficial for the prevention of cardiovascular and cerebrovascular diseases.

Laba garlic introduction:

Laba garlic usually refers to garlic pickled in vinegar, and the finished product is green in color and slightly spicy in taste. Because it is mostly pickled on the eighth day of the lunar month, it is called "Laba garlic". Pickled laba garlic is a traditional snack mainly popular in northern China, especially in northern China, and is a festival food custom of Laba Festival.

On the eighth day of the lunar month, garlic is soaked. In fact, the ingredients are very simple, which is vinegar and garlic cloves.

The method is also extremely simple, put the peeled garlic cloves in a container that can be sealed, then pour in vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green all over, like jade jasper. North China arrives on the eighth day of the lunar month, the atmosphere of the New Year is a day by day, and most of the regions in North China have the custom of soaking garlic in vinegar on the eighth day of the lunar month, which is called Laba garlic.

What is the best vinegar to use when marinating garlic? Many people have misplaced it, no wonder garlic does not change green, life tips, life tips, I hope everyone will like it, thank you.

Vinegar.

The sour taste of white vinegar is too sharp, a little pungent, and the fragrance is insufficient, while the color of aged vinegar is too heavy and black, and the color of pickled laba garlic is not turquoise, and it is not good to look black.

The rice vinegar is the vinegar brewed from grain, the taste is slightly sweet in the sour, the color is light or colorless, it is easier to make the color of garlic green, the mouth is disturbed and the mouth is moderately sour and spicy, and it also has a suitable aroma and sweetness, so it is better to use rice vinegar.

Tips for marinating laba garlic

1. It is best to use purple garlic.

It is best to marinate laba garlic with purple garlic, because the flesh of purple garlic is more porcelain, the taste is crispy, and the garlic cloves are small and uniform, which can be soaked thoroughly within a certain period of time, and soaked very evenly.

When peeling the garlic, you should also be careful not to hurt the garlic cloves with your fingernails, otherwise the color of the injured area will deepen and it will rot easily when marinating.

2. Do not wash garlic.

In order to be clean, you can cut off a piece of garlic head, or you can not cut it, but you must not rinse it with water, just wipe it with a clean kitchen paper towel, otherwise the garlic stained with raw water is easy to deteriorate when pickled, and the action should be light when wiping, don't break the surface of the garlic.

Vinegar.

The sour taste of white vinegar is too sharp, a bit of early silver pungent feeling, and the fragrance is insufficient, and the color of aged vinegar is too heavy to black, the color of pickled laba garlic is not turquoise, black is not good-looking, and rice vinegar is a grain brewed vinegar, the taste is slightly sweet in the sour, the color is light or colorless, it is easier to make the color of garlic green, the taste is moderately sour and spicy, and it also has a suitable aroma and sweetness, so it is better to use rice vinegar.