You guys, I’m so sorry it’s been an age since I’ve posted a food post. I have been up to my ears in work and then went home for the holidays!
Leading up to Chunjie, I will post this and hopefully others if i find time.
This is 腊八蒜, “Laba Garlic”, garlic which has been pickled in vinegar. It becomes greenish blue after marinating for a couple months. It’s traditionally made in December (near the “laba festival”, garnering its name) and preserved until Spring Festival, when it is used as a dip for dumplings.
SO YUM. Super easy to make if you have Chinese Rice Vinegar and a jar.
Step 1: Prepare rice vinegar and garlic.
Step 2: Peel garlic.
Step 3: Place peeled garlic cloves into a clean resealable jar or container.
Step 4: Pour in vinegar.
Step 5: Make sure vinegar rises to a level above the garlic.
Step 6: Put on the lid, and store in a cool place until garlic becomes green!
There you have it - put garlic in vinegar. Let sit. Enjoy with your dumplings.
:)
