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Laba garlic is a tasty food with a tangy and pickled flavor. People create it by letting garlic soak in vinegar for a period of time, which imparts a unique flavor that elevates the flavor of food to a higher level.
In China, Laba garlic is an integral part of the festival. During the festival, Laba garlic brings people together and bestows good fortune. It’s just amazing that a single ingredient like a piece of garlic could become such a flavorful green dish when properly prepared, showing that sometimes simple ideas can be brilliant ones.
In this article, we will help you to learn how to make this Laba garlic recipe at home. With this recipe for Laba Garlic, you can experience a centuries-old custom without leaving the comfort of your own home. Let the combination of garlic’s aroma and color remind us of China’s heritage and the joy of sharing this food with others.
Quick Meal Facts about this Laba Garlic Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Time to Stand: 14 days
- Total Time: 14 days and 15 minutes
- Ease of Cooking: Easy
- Servings: Approximately 20 servings
- Calories: 5 kcal per serving
- Cost of Ingredients: $2-$3 per serving
- Equipment Needed: Glass jars with lids, mixing bowl, knife, cutting board
Laba garlic pairs excellently with a variety of dishes. Add it to salads, sandwiches, grilled meats, or even as a topping for savory porridge. Its tangy punch and vibrant flavor will elevate your culinary creations.
For approximately 20 servings, you’ll need:
- 2 cups garlic cloves, peeled
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons salt
- 1 teaspoon sugar
- Optional: red pepper flakes, black peppercorns, fresh herbs
Common Substitute Ingredients for this Laba Garlic Recipe
- Apple cider vinegar instead of white vinegar,
1. Prepare the Brine
In a mixing bowl, combine white vinegar, water, salt, and sugar. Stir until the salt and sugar dissolve completely.
2. Pack the Jars
Place peeled garlic cloves in clean glass jars, leaving some space at the top. If desired, add a pinch of red pepper flakes, black peppercorns, or fresh herbs for added flavor.
3. Pour the Brine
Carefully pour the prepared brine over the garlic cloves, ensuring they are fully submerged. Leave about 1/2 inch of space at the top of the jar. Seal the jars tightly with lids.
Place the sealed jars in a cool, dark place for about 14 days. Check the jars every few days to release any built-up pressure.
After 14 days, your Laba garlic will be ready. Open a jar and savor the tangy and flavorful transformation of the garlic. It’s now a fantastic addition to various dishes or a delightful topping.
Q: Can I adjust the level of tanginess in this Laba Garlic Recipe?
A: Yes, you can adjust the tanginess by altering the vinegar-to-water ratio in the brine.
Q: How long can Laba garlic be stored?
A: Properly stored Laba garlic can last for several months in the refrigerator.
Q: Can I reuse the brine for another batch of Laba garlic?
A: It’s best to make a fresh batch of brine for each batch of Laba garlic to ensure the best flavor and quality.
Q: Can I speed up the fermentation process?
A: While it’s tempting, it’s recommended to follow the fermentation time mentioned in the recipe for the best results. Rushing the process might not give the desired flavor and texture.
Q: Why do I need to release pressure during fermentation?
A: Releasing pressure helps prevent the jars from breaking due to built-up gases during fermentation. It also ensures that the brine fully covers the garlic cloves.
Q: Can I use Laba garlic in cooking, or is it only a condiment?
A: Laba garlic can be used in various ways. It can be enjoyed on its own as a condiment, added to salads and sandwiches, or used as a flavorful ingredient in cooked dishes.
Q: Can I adjust the spiciness of Laba garlic?
A: If you prefer spicier Laba garlic, you can increase the number of red pepper flakes or peppercorns in the jars before pouring in the brine.
Q: Is Laba garlic suitable for people with dietary restrictions?
A: Laba garlic is generally suitable for many diets, including vegetarian and vegan ones. Those with special dietary needs should check the ingredients and consult a doctor.
Laba garlic gives you an easy yet very tasty culinary journey. With simple steps and just basic ingredients, your delectable condiment will give definition to your dishes and make them stand out. It doesn’t matter if you’re an old-timer chef or just into cooking as a hobby, making Laba garlic at home will certainly add another taste dimension to your yummy meals.
If you like mild flavor, then test how sour Laba garlic is after one week of fermentation and decide to continue fermenting after more days.
Extending fermentation beyond 14 days produces an even richer and more intense flavor, perfect for those who like a bolder flavor. Experiment with different extended times of fermentation; find that sweet spot between the tanginess while maintaining the depth of fermented flavor.
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