Pickled cabbage in Laba garlic is so sour that it flies!

Published Nov 11, 2021 at 05:20am ET

Laba garlic can be soaked by anyone, but it is estimated that few people do so when they put Chinese cabbage in it. This is what I learned in an activity. I went home and tried it. It was so sour that it flew up. Sour and sour rice vinegar and spicy cabbage buns with garlic are refreshing, oily and greasy. They are better than Laba garlic.

Food Material List

1 garlic 3 heads
2 Rice vinegar 3 bags
3 Chinese Cabbage Appropriate amount

Operational steps

1 Peel garlic and wash it to dry.
2 Pour rice vinegar into the jar and garlic.
3 Choose the tender part in the middle of Chinese cabbage, wash it clean, and control the dry water.
4 Directly tear the cabbage into the right size by hand, and put it in the jar for sealed preservation. The garlic will change color in about seven days, and it will turn dark green in more than ten or twenty days. It can be taken out at any time to eat. Chinese cabbage is more delicious. It has the garlic fragrance of Laba garlic and the sour taste of vinegar. Its just amazing.

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