One of the most interesting finds that I have found on the internet recently has to be the laba garlic. It is so simple to make and is a great way to preserve your garlic. It adds a vinegary, spicy taste. It tastes great on its own but also good added to dishes.
First you need to a bunch of garlic. I did read that it is better to use garlic from a bulb but I have tried with pre-peeled garlic and it still works.
Place the garlic in a mason jar.
Cover the garlic with black vinegar. You can also try other vinegars if you can’t find black vinegar. The vinegar and garlic will react and turn the garlic green.
I found that the taste of the black vinegar isn’t too sour and I would try to make it with white or rice vinegar next time.
Close the jar and leave on the counter for about a week. The garlic will start turning green.
Once the garlic is fully green, you can use the garlic in many ways. Traditionally it is just eaten on the side with dumplings or other dishes during New Year, but I have also used it on Charcuterie boards, or chopped up in dishes. It tastes good cooked or raw. Enjoy.
- garlic peeled
- black vinegar (or any vinegar on hand)
- mason jar
Place the garlic in a mason jar and cover with vinegar. Close the jar and leave on the counter for about a week. The garlic will slowly turn green. Once the garlic is fully green you can store it in the fridge and start using the garlic. Try experimenting and using the garlic in a variety of ways.
For more recipes: https://eatitnoworeatitlater.com/recipe-list/