The method of making soaked Laba garlic is as follows:
When making Laba garlic, you must first prepare fresh garlic, salt, sugar, vinegar and a little sorghum wine. And when selecting garlic, be sure to pick large, plump ones with no bumps. After cutting off all the roots of the garlic, remove the overly long parts, wash and dry them. Dry.
After it is dry, we can put the garlic into a clean container. When loading, after loading a layer of garlic, sprinkle a layer of salt on it and then put it in. Put a layer of garlic, and then we can continue to add salt, and so on, until all the garlic is installed.
Drink more water during pickling and be sure not to miss the best period. When garlic is pickled, it generally takes 5-7 days. At this time, we need to do it every day. Flip, just once in the morning and evening. After preparing the garlic container, you can drain the water, then arrange the pickled garlic layer by layer, and then sprinkle with a layer of sugar. .
At this time, you can pour the vinegar into it, and the vinegar must be spread over the garlic. However, you cannot pour too much vinegar, and you still need to have a certain distance from the mouth of the bottle. This way you can avoid overflow. Then we continue to put an appropriate amount of sorghum wine into the jar, which can play a role in sterilization and disinfection. After sealing the bottle cap, it can be placed in a cool and ventilated place for 2 months.