How to make sweet and sour laba garlic - Chinese cuisine

1
Choose to play with damage-free garlic. 4. Then pour in rice vinegar to cover the garlic. Tighten the lid and it will be ready to eat after 56 days.
2
Peel all the skin off the garlic.
3
Prepare a water-free and oil-free glass bottle and put all the garlic into the bottle.
4
Then pour in rice vinegar to cover the garlic. Tighten the lid and it will be ready to eat after 56 days.
5
The sweet and sour Laba garlic is served with dumplings, and the happy little days are filled with happiness!

Tips

Prepare a clean glass bottle, preferably not a plastic bottle. If your home is warm, you can eat it after 56 days. The pickled Laba garlic is sweet and sour without any spiciness!