Crispy Sweet-Sour Laba Garlic: Ready in 2 Days or Perfect for New Year’s Eve
I’m obsessed with this Laba garlic—crunchy, tangy-sweet, and so easy to make! Whether you crave it fast or want to soak up New Year’s vibes, it’s a total winner.
Equipment
- 1 airtight glass jar
- 1 sheet plastic wrap
- 1 oil-free, water-free pot (avoid iron pots—they affect flavor and color)
Ingredients
- 500 g fresh purple garlic peeled
- 5 g salt 1 tsp
- 15 g sugar 1 tbsp
- 300-400 ml rice vinegar or white vinegar for best color and taste
Instructions
- Rinse the peeled garlic cloves under water to remove impurities. Pat them dry completely with paper towels or air-dry in a well-ventilated area (no moisture = no spoilage!).
- Trim both ends of each clove (speeds up coloring and flavor absorption). Transfer to a clean bowl, add salt and sugar, put on disposable gloves, and toss well. Let sit for 2 minutes—this trick makes the garlic turn green faster!
- Pour vinegar into the oil-free, water-free pot. Simmer over low heat until it bubbles, then turn off the heat. Let the vinegar cool completely (hot vinegar will make garlic soft, not crispy).
- Pack the garlic cloves into the dry, airtight jar (don’t overfill—leave a little space). Pour the cooled vinegar over the garlic, making sure every clove is fully submerged (add more vinegar if needed).
- If using a jar with an iron lid, cover the jar mouth with plastic wrap first, then screw on the lid tightly to prevent oxidation.
- Store in a cool, well-ventilated place (away from direct sunlight). Enjoy in 2 days for a quick tangy crunch, or marinate for 22 days until bright green—perfect for New Year’s Eve dumplings!
Video
Notes
Keep everything oil-free and water-free during prep—this prevents mold and extends shelf life.
Rice vinegar offers balanced acidity; white vinegar yields brighter, whiter garlic—choose based on your preference.
Unopened, the garlic keeps for 1-2 months in a cool place. Once opened, refrigerate and eat within a week.
For faster green coloring, store the sealed jar in a cool (not freezing) spot—you’ll see a light green hue in 2 days!
Rice vinegar offers balanced acidity; white vinegar yields brighter, whiter garlic—choose based on your preference.
Unopened, the garlic keeps for 1-2 months in a cool place. Once opened, refrigerate and eat within a week.
For faster green coloring, store the sealed jar in a cool (not freezing) spot—you’ll see a light green hue in 2 days!