How To Make Emerald Green Laba Garlic 腊八蒜

[@deborahfraser9325]

I just learned about this Laba Garlic today from a Chinese woman while we were getting pedicures. This looks so cool and I love ferments of various kinds. I'll be trying this soon.

[@NattyPR]

Tienes la receta del chile que hacen con ajo y otros ingredientes??????????

[@elreconnection]

Great video, but you didn't tell us how much they are kept and where...

[@wolvesh]

腊八蒜吧。其实原理没那么复杂，就是醋中的醋酸，和蒜中的硫化物反应，生成蓝色和黄色的亚硫化物。然后蓝色黄色混合起来就成了绿色。同时蒜瓣中的硫化物被消耗掉，蒜也就不会那么辛辣。形成腊八蒜和腊八醋独特的风味。 所以选蒜最好选新蒜，新蒜中硫化物含量高，当然反应产物也多，颜色也就更浓郁。同时新蒜含水量高，蒜瓣的质地更均匀，更脆，口感也更好。 醋用什么醋都可以，米醋、陈醋、香醋，哪怕是白醋红醋都成，只要是含醋酸的就都可以。当然了，各种醋本身的味道是有差异的，所以选择自己最喜欢的那种就可以。 除了醋之外，还可以加一点糖，腊八蒜略带点甜口，可以综合糖蒜的风味，一般人都会更喜欢。而且甜口的腊八醋沾饺子也更提鲜。但是不要放太多，太甜就齁着了，而且糖太多，溶液浓度过高，不利于渗透进蒜里。 在腌制过程中的基本规律就是腌制的时间越长，反应越充分，蒜瓣内外的反应程度越均匀，蒜瓣脱水的程度越高。温度越高，反应速度越快。 所以我们实际控制点就三点：时间、温度、形态。 先说经验数值：直径1厘米左右的新鲜的蒜瓣，没有伤，在20度左右的温度下，内外均匀变色大约需要十到十五天左右。 时间更长，蓝色黄色的亚硫化物会慢慢分解，蓝色亚硫化物的占比稍低，所以最后蒜会变成褐黄色。同时蒜会脱水，会软，不脆了。味道上，如果密封的足够好，不会有太大的变化。 温度太高，会造成外部已经变色了，但是里面还没有泡透。解决方案也有，就是把蒜屁股切一点，这样有个破口，有利于醋酸的渗入。所以如果想要快速腌制就可以切一下，然后温度高一点。但是这并不能无限提高产率，因为切口本身也是蒜瓣脱水的出口。所以如果最极端的状况，全部切成蒜片，那倒是一个晚上就能绿透，但是蒜片全都是软的，没有脆生生的口感了。所以要权衡着来。 温度太低，比方说四五度，会造成反应时间过长，得一个多月。等到蒜变色的时候，已经脱水的太狠了，也不脆了。 蒜瓣的大小直接决定了醋酸渗透的速度，所以小蒜瓣和大蒜瓣的出产周期肯定是不同的。这个分开腌制就好了，没有什么小蒜瓣不能腌的讲究。倒是太大的蒜，比方说独头蒜，不能腌，因为太大了，实在没可能控制反应均匀水分适当，所以腌制效果不会很好。 蒜当然可以伤，无非就是黑一块不好看罢了。那种橡胶手套一样的剥蒜神器是可以用的，一次一瓣，利用摩擦力快速捻掉皮。 蒜表面的膜一定要去除，不然挡住了醋酸渗入，会导致颜色不均匀。蒜剥好了当然也可以洗，洗完了晾干就可以。不然带进去太多水，相当于醋里兑水，减少了醋酸的比率。 蒜不仅可以洗，而且最好是洗一洗，洗完了以后，拿白酒把瓶子涮涮，然后倒在蒜上拌一拌，就可以解决杂菌的问题。等晾干了之后再腌制就可以。如果带着酒腌的话，一是会加快渗透速度，二是酒精带入之后会导致蒜发苦。所以最好还是晾干。 以上是腌腊八蒜所有需要注意的点，除此之外再无其它。 接下来我是想说点对老饭骨们的建议。 我一直很尊敬以大爷为代表的各位大师们，毫不藏私倾囊相授。这样的奉献和风骨值得我们每一个人敬佩和学习。老饭骨的初心：中餐文化的传承，这是老饭骨们最大的追求。 但是，咱们说句实话，烹饪是门技术甚至是门艺术，这没错。但真不是什么特别高深玄虚的技术艺术。咱们的网友观众们都是受过教育的，知识基础也好理解力也罢，都是在线的。所以很多故弄玄虚的讲究咱们是不是就算了？让人徒生反感。何必呢？本期这位大师的很多讲究就是如此，蒜不能洗？为啥啊？是因为过去的条件下，洗蒜的水没法保证干净，会带进去大量的杂菌，特别是缸里的存水，杂菌的数量种类太多了。相比之下，反倒是刚剥出来的蒜瓣上，杂菌还少点。所以不洗为好。但是现在什么年代了？现在洗一下要比不洗干净的多，特别是腊八醋还是要用的，那保持干净就更重要了！过去腊八醋的底子上都是泥沙，就是因为不敢洗。现在咱还用得着这样么？腌腊八蒜，本来就是个很简单的事儿，相关的论文十几二十年前就有，对于原理、过程的研究都非常细致。咱们的大师们呐，您老几位脑子里的经验、阅历那是财富没错，可是咱得与时俱进呐，相关的科学知识咱也得大概齐的了解一下嘛。咱就说侯老师，虽然说理化知识的水平其实并不特别专业，很多时候讲的也不对，但是不管怎么说，侯老师没有停留在知其然的程度上，而是不断的在学习了解其所以然。所以我特别敬佩侯老师。颠勺的技术咱八辈子也赶不上，而理化知识，咱自己要是不努力，可就叫侯老师超过去了。这才是真正的大师风范！！

[@翁佩蓮]

您好,我照著你所說的醃臘八蒜的重點下去醃臘八蒜(這次是我第三次做臘八蒜),終於變綠了,不過我多了一個小步驟,因為台灣冬天其實用不太到電暖,所以我用烘果乾的機器代替,果然,提高初始的溫度它會綠的比較快呢,真是太感謝你了。

[@fancynotes8899]

謝謝留言分享和反饋。你的創意真的不錯，溫度是關鍵。

[@user-qi7sr4xn1g]

از سرکه معمولی میشه استفاده کرد در ایران سرکه برنج نیست

[@luisareinaaguilu3020]

Hola soy de Argentina... piqué mucho ajo, para secarlo y guardarlo, hoy amaneció verde esmeralda... Eso está bien? No es dañino? Para que sirve? Iva a tirarlo. Si puedes....explícame, x fabor... Grácias

[@88divinegrace]

Have you experimented with lemon juice instead of vinegar? Thank you for sharing.

[@lucitaslater9932]

Im still confuse to what temperature, what kind of vinegar, should keep the garlic to achieved that bold green color of lava garlic ???? I keep pausing just to read the caption but I still got lost lol

[@williamjakobek6866]

Very professional presentation, beginning with saying what we will learn, teaching us with a wide demonstration of approaches, then summarizing what works and why.

[@hamidefiliz9872]

Tarifini öğrenmek istiyorum içine neler koyuyorsunuz

[@P745D]

好神奇喔😃第一次看到蒜能做成這樣 很漂亮呢 喜歡那個顏色♥️

[@Lylys369]

Bạn ơi, nhà tôi mua rất nhiều tỏi để ở rổ bên ngoài. Khi nào dùng thì lấy thôi. Vậy tỏi đó có thể làm dc tỏi laba ko !? Và tỏi chỉ cần ngâm với giấm gạo là dc thôi hả bạn!! Xie xie

[@edilsonpereiradelima7418]

Só não entendi a finalidade disso! Para que servem alhos verdes???

[@JiroHsiao]

真的太專業了，還有實驗精神👍

[@ailynriver8935]

Me encanto y deseo probar, gracias por la receta; mi duda es solo vinagre o se agrega agua. Gracias!!!

[@wendiluo2113]

偶然发现你的视频，相见恨晚，我照你的办法泡了几次腊八蒜，回回成功。特来致谢🙏

[@mariarosaconderamirez2107]

Saludos cordiales desde Venezuela!!!!!! Gracias por sus buenas recetas!!!!🌻💪😊😊💐💐👍👍👍🌹🌹🥀🌷🌷🌼🙏🙏🙏🙏🙏🙏🌺☺️🌸🌸💮💮🙏🙏🙏🙏

[@ziahassan2832]

Will garlic turn into green if we dip in vinegar mixed with water? And will it eatable? Plz reply

[@andychin584]

Hi Fancy Notes, I wonder if you know how to make Black Garlic? Thank you.

[@dkoglch8912]

Oh que cosa más curiosa. 🤔 Interesante video. Gracias.. Xiexie 😊

[@konotreal7126]

I like the result, but it confusing which to follow. First you just pour cold rice vinegar into 4 jars and set them in different room temperature, then you boil the vinegar and pour it in the garlic jar at 158 degree.

[@kukualoo7932]

They all result in the same thing. Just the speed is different.

[@socorroaguilar4610]

Tengo una duda El ajo conserva su sabor???

[@patysalazar2451]

Q interesante m encanto el procedimiento y se ve riquisimo lo voy aser saludos desde mexico.una pregunta el ajo se de de refrigerar una semana y si no q pasa.no se pone verde...

[@senshiendo]

Lo primero es refrigerarlo para comenzar la receta para que se coloree de verde, de lo contrario se volverá amarillo completamente, ya que el azul es inestable

[@morenaandrade3762]

Quanto tempo fora da geladeira pode deixa ?

[@socorroaguilar4610]

Disculpe El Ajo no cambia su sabor ??

[@mariamares4202]

El mejor video de la preparación de Ajos Lava que e mirado,ya que yo quiero prepararlos y ella dio detalladamente su proceso, ahora manos a la hobra,,muchas gracias por el video excelente 👌 👍 👏

[@lolahonolimova6295]

Рахмат бу нима экан деб уйладим зор узбекистондан саломлар💞💞💞😘🖐️

[@Mysticalmothdragon]

I really enjoyed this and thank you for sharing your recipe 💜

[@ОльчикГармаш]

Очень заинтересовал рецепт. Я так понимаю, чеснок полностью заливается рисовым уксусом и больше ничего не добавляется, закрывается крышкой и настаивается. Правильно? Спасибо заранее!

[@mariarichards8229]

Can you recommend a way to get the pickled bamboo in the USA?

[@ericagonmei2892]

It looks good but scared to have it... Won't there be any problem???

[@Galina-555]

Отличный рецепт,очень аппетитно и вкусно получилось,спасибо что поделились своим рецептом!😋👍🤝🌺

[@fancynotes8899]

Спасибо за просмотр и комментарий. Хорошего дня!

[@mehchocolate1257]

@@fancynotes8899 is laba garlic edible

[@СветланаНусиповна]

..... ☃️🌨️⛄🎄🌁 Где я куплю рисовый 🌾👩‍🌾🌾👩‍🌾🌾👩‍🌾🌾 уксус , у нас нету рисового 🌾👩‍🌾🌾👩‍🌾🌾👩‍🌾🌾 уксуса ! 🤔🙄🤔😏.....

[@memnoncanigou2236]

Попробуй с яблочным... У меня другой вопрос - зачем? Дома объедаться зелёным чесноком словно это конфеты

[@ewatuck]

​@@СветланаНусиповна, на озоне есть)

[@王品瓏]

請問臘八蒜有什麼功用呢”讓它变綠是有什麼作用”還是只是增加風味而已呢”变綠是自然現象嗎！

[@KhornPark88]

Thank you so much. This is very useful information ☺️

[@madigan1323]

Thank you! I wondered why my laba garlic turned yellow.

[@mackerelle9789]

Will this work if I slice the garlic first?

[@tsingfonechu5413]

请问如果做蒜茄子大蒜变绿影响视觉观感的话，是否可以按照影片中的条件反过来做就可以保持大蒜更长时间不变绿？抑或有更巧妙的办法呢？还请指教。

[@fancynotes8899]

您提的这个问题太好了！逆向思维的话，我们可以尝试用新蒜，或者把大蒜放到温度高一些的地方，比如25度以上的环境里，这样大蒜应该就不容易变绿。我们以前出过一起视频“臊子扯面”，里面会用到油泼蒜。平时我家吃这个面的时候，我就发现，有的时候油泼蒜，大蒜会变绿，有的时候就不容易变绿。我认为这跟大蒜之前的所处环境的温度相关。如果大蒜我放在冰箱里了，或者超市买回来的大蒜，他们之前是冷库保存的，那大蒜很容易就变绿。我家院子里种了一些大蒜，这些蒜拔出来直接吃，印象中就是白白的。所以如果您喜欢白白的大蒜，尝试用新蒜或者高温保存的蒜。虽然没有实验过，但我推测大蒜的这个过程是可逆的，即便你之前买的大蒜是冷藏过的，你在家里温度高的位置放一段时间，再吃，它可能也不容易变绿。但这只是我的推测，还没有试验验证过。预祝您的家人新春快乐！

[@tsingfonechu5413]

@@fancynotes8899 十分感谢您的回复，祝您及家人春节快乐。

[@TitikEnsia]

Hallo saudara baru saya,saya mengikuti belajar disini ,salam hangat dari Hong Kong

[@韩文东]

大蒜捣碎或食品加工机打碎的大蒜用色拉油拌匀后不会变色

[@韩文东]

香油也可以、拌过油的大蒜很长时间不会变色、我每天都要用它做菜。

[@abeera.a153]

Hi if Its turn to yellow what we should do and it can turn green or it will not work !!! Kindly advice ...thx

[@fancynotes8899]

The colour changing pattern is in the order of "white-> blue->green-> yellow". Once it turns yellow, it is not as crispy as blue or green. To my understanding, once the colour turns yellowish, it is not a reversible process to be green again, unfortunately.

[@abeera.a153]

@@fancynotes8899 unfortunately i made 3 bottles ...could u advice me the fast steps to do briefly ...thanks

[@senshiendo]

Cada día aprendo cosas nuevas y maravillosas, hoy conocí un método de encurtir ajo que me pareció maravilloso, sorprendente y colorido. No sabía que existiera ese tipo de proceso para que los ajos se pusieran de ese bonito color verde y en verdad estoy sorprendida. Gracias por agregar los subtítulos en español, soy tu nueva seguidora ahora. Saludos con mucho cariño.

[@fancynotes8899]

Gracias. Espero que más amigos de habla hispana puedan ver este video.

[@divyasinghania5863]

@@fancynotes8899 banla

[@ledaencinas4005]

Me podría dar la receta de los ajos verdes por favor no entiendo ni jota gracias 👍👌

[@janeyng3785]

Can use apple cider vinegar?

[@silvanacelestinog.6727]

OLA SOU DO BRASIL. AMO A CULINÁRIA CHINESA. PODERIA ME ENVIAR A RECEITA EM PORTUGUÊS. AQUI NÃO ACHO PARA COMPRAR.

[@badriyahsiti9992]

Hai from Indonesia,,,thank you so much for your recipe,,,,

[@fancynotes8899]

Hope you enjoy~

[@精靈小-h8v]

馬來西亞天氣超熱的，適合做臘八蒜嗎？是不是放冰箱會綠得更快一些呢？

[@fancynotes8899]

你好，大约多少度？温度越高，绿的越快，但是口感容易不脆。如果特别热，建议放冰箱冷藏来做，就是变绿的时间会长一些，不用担心，最终一定会变绿的。每次吃的时候，也是现吃现取，其余的继续放冰箱保存，能放挺长时间。

[@丫頭與喵仔]

希望加映糖醋蒜，謝謝

[@aultraman]

Thanks for the explanation. I grew up in Hong Kong and was never introduced to this. I will give it a try.

[@fancynotes8899]

I grew up in northeast of China. Laba garlic is a very common food in the north. People love to have it with dumplings, Bao and etc.

[@GOORIESITE]

Selain pake cuka bersa apakah bisa ?terimkasih

[@CeliaMaria-ws2dy]

Fiz com vinagre de maçã e azeite extra virgem dá certo ?

[@liraglaser4578]

Olá tu poderia ensinar pra mim por favor

[@kknenglois9185]

Wow i just know this Thank you for sharing Garlic good for body Greetings from Pacific

[@rahma_okta2732]

Can we use Apple vinegar?

[@iamniki9137]

How long can we keep this laba garlic after made? Will they rotten soon or can keep much longer?

[@fancynotes8899]

It depends on the room temperature and how fast your are going to consume the garlic. My advise is to keep it in the fridge. Higher room temperature makes less crunchy garlic. Also the darkness in the fridge prevents it from turning yellow in colour.

[@iamniki9137]

@@fancynotes8899 thank you

[@chuanyuguo3232]

你肯定是大厨里面最会做实验的😊看这对照设计的 绝😂

[@lilianaguillen8000]

Please explain justo how too do lava garlic ingridients

[@ГалинаИсобекова]

Привет! Давно хотела попробовать, обязательно приготовлю. Спасибо за подробную инструкцию.

[@mugianto828]

Thank you friends for the direction of making garlic fermenter

[@dianahuang7539]

我家是北方人吃餃子、麵條甚至吃炒飯都要吃粒大蒜才覺得香，所以每次我們在啃大蒜小外孫女都一直問好吃嗎？而她只有六歲。她娘在九個月大就已在啃大蒜不是我拿給她是她自己拿起來就往嘴裡咬而且還一臉美味的樣子，6歲開始吃生蔥

[@fancynotes8899]

这条太欢乐了！9个月好厉害啊。我本来还担心孩子小不要吃蒜呢~桥桥不要吃生葱，上一期我们做的牛肉包子里面有熟洋葱，她就吃，还说好美味啊。

[@dianahuang7539]

小外孫女也不愛吃生蔥，偏偏她娘就愛生蔥、大蒜外加羊肉，我呢像我媽看到羊肉跳八丈遠，哈哈哈😆

[@luisduarte8508]

Hola, es vinagre de manzana? me gustaría probar no soy tan amante al ajo pero se ve saludable 😃😸

[@nellycruz1957]

Vinagre blanco,vinagre de arroz

[@丫頭與喵仔]

一堆臘八蒜的影片，說法也各有妙招，看的不知所以，版主的影片囊括物理因素也統籌所有做法說法，謝謝加入收藏及訂閱

[@yanniqi7926]

这是我看过的最好的饮食视频

[@fancynotes8899]

周末愉快啊～

[@Lydia-di4jj]

I tried to make it before but the colour can't get change what the matter

[@abbuassin21]

Will it still taste like Garlic?

[@aldennsocold2042]

1. What is the taste? 2. How long expire? 3. if its done we need to put in fridge?

[@fancynotes8899]

The taste is milder than raw garlic, much less spicy. Some people also love to put some rock candy in the vinegar to make it sweet and sour. We love crunchy Laba garlic. When it become softer in texture, I don't like it. It will become softer when stored for a longer time, like more than 1~2 months, depends on the temperature. To keep it crunchy, it is best to store in the fridge to delay the softening process. Simply put, eat while the colour is beautiful. It will be softer when it turns yellowish.

[@evanmahmood8696]

I am Bangladeshi🇧🇩🇧🇩.These kinds of food are not available in our country.so, I dont know what it tastes like.but I really wanna try it.😋😋

[@entertenbd8374]

আমিও অনেক দিন থেকে খুজছিলাম 🇧🇩🇧🇩🇧🇩🇧🇩🇧🇩

[@evanmahmood8696]

@@entertenbd8374 paisen?

[@misionparaestostiempos3841]

Quisiera hacerlo pero no entendí la traducción,que pena 😞

[@fancynotes8899]

hola, si tienes alguna consulta, deja un comentario. Haré todo lo posible para explicártelo. Mis videos tienen subtítulos en inglés, espero que eso ayude. Los subtítulos en español son traducidos automáticamente por Google Translate. Hi, if you have any inquiries, leave a comment. I will try my best to explain it to you. My videos have English subtitles, I hope that helps. Spanish subtitles are auto-translated by google translate.

[@misionparaestostiempos3841]

@@fancynotes8899 y como se usa aquí el google translate?

[@tw-77038]

感谢精彩的视频，周末愉快。🤗🤗🤗😻😻

[@fancynotes8899]

周末愉快~

[@marizagomes3558]

Eu não entendi é só coloca vinagre😅😅

[@marianneaustin9011]

What are the garlic taste like?

[@marizildalasalvia3202]

Fiquei muito interessada nesse método,vou seguir teu canal!!! Preciso de mais informações sobre alho. ❤️from🇧🇷Brazil!

[@fancynotes8899]

Obrigado por assistir e seguir meu canal. Tenha um ótimo fim de semana!

[@gicaplugarasu4982]

​@@fancynotes8899te rog descrie reteta completa ca prea am reusit sa citesc,te rog explica in scris.

[@EmineninMutfagSef]

Merhaba arkadaşım hayırlı sabahlar sarimsak turşusu cesitlerin çok güzel oldu ona gida boyasimi eklediniz ellerine emeyine sağlık canım

[@韓玉雲]

妳超級用心教學後再複習🎉❤😊😊😊😊😊

[@sandrafenix]

Helo from Brazil... Whats is Laba Garlic?

[@fancynotes8899]

Hi Sandra, thank you for your comment. Laba garlic is a very traditional Chinese pickle in northern China. It is usually made on the 8th day of the 12th month of the Chinese Lunar calendar, a few days before the Spring Festival. So we are able to have the garlic with the dumplings to celebrate the new year. Many old sayings believe only garlic made during that period turns green, which is not actually true. Provided with the conditions, Laba garlic can be made year-round and turns into perfect emerald. It is so easy to make, give it a shot if you like to.

[@harvelle2432]

Is the FLAVOUR different to the temperatures to each and colour please? Does it just look/taste good regard to looks/flavour 🤔😳 xx

[@fancynotes8899]

Hi, I find the taste/crunchiness and the color are closely related. When the color turns yellowish, the garlic turns out to be less crunchy. It tastes less spicy when it turns emerald. The taste would be milder than raw garlic

[@harvelle2432]

@@fancynotes8899 Great. Thanks for info 😁👍

[@Anytinyglazki]

Спасибо, самый понятный рецепт из всех просмотренных, спасибо за русские субтитры👍

[@nunyabiznes33]

I guess in the tropics at room temperature, it just go green and then to yellow pretty quickly?

[@这个沙雕有点冷]

完美教学视频 做的赏心悦目 就像艺术品一样 谢谢

[@ndy817]

Very professional video from the beginning to the end 👍👏👍

[@fancynotes8899]

Thanks for watching and your comment. Have a great weekend!

[@lisa1073]

請問下橋橋媽，一般需要冷藏多久才能發綠呢？

[@rishurana9576]

How it's taste alike can you please tell me

[@fancynotes8899]

Hi, it is much milder than raw garlic, not too spicy. Taste like pickle.

[@rishurana9576]

@@fancynotes8899 ❤️

[@anitamenaoye2198]

Excellent presentation from beginning to end 👌. Perfect 🤩

[@kevindales3738]

Hello, I'm Kevin from the Philippines. Can I use your video in tiktok? I will use it for garlic awareness. Thank you

[@EVILSCOTSMAN2k11]

This was very informative, can't wait to give it a try.

[@antoniamariadeoliveriaferr2585]

Sempre quis fazer alho assim, mas não sabia como , obrigada 🙏 por ensinar.

[@cleidecruz9168]

Eu não entendi a receita. Alguém traduz p mim

[@celsosilverio9477]

Favor quem sabe explicar, não entend,gostaria de fazer

[@gulersozen8389]

Türkçe olarak tarif verilirse sevinirim

[@sankanisenathma1159]

Good explaining👍💐 thank you so much💐💐💕

[@grayxxavier]

Why my garlic never go to green or emelrald??? I use normal vjnefar

[@fancynotes8899]

temperature and time please? lower temp requires longer time

[@藤助-v1z]

野菜のピクルスの香りづけに入れてるニンニクの色がエメラルドグリーンに変わる理由が判明！謝謝！😆

[@Sans_TheFall2025]

*TOLONG JELASKAN RASANYA BAGAIMANA APAKAH RASANYA SAMA DENGAN ACAR TIMUN VERSI INDONESIA* ??

[@beluga720]

你能说我是否需要加盐吗？如果我加盐代替糖，味道会怎样？如果我加糖和盐，味道会怎样？我可以加盐代替糖吗？或者我可以加糖和盐吗？

[@fancynotes8899]

不要加盐，加盐就不是腊八蒜的味道了。喜欢酸甜的，可以加点碎冰糖。

[@beluga720]

@@fancynotes8899 thanks dear

[@الأثرالنافع]

جيد جدا حقيقة فكرة رائعة وقمت بتجربتها ونجحت في ذلك ...ممكن فوائد لهذا الثوم اللذيذ.😊

[@melissahoney8317]

For the GRlice skin, you can put it in the oven for 1 hr garlic powder

[@andresliu2936]

請問這樣做還是有蒜味口臭嗎

[@eliarodriguez8781]

Un saludo. Hace tiempo que andaba buscando la receta del ajo fermentado. Y ahora la veo. Pero no alcanso a ver bien el ingrediente. Podría usted desirme que es lo que debo echarle ? Disculpe la molestia y muchas gracias.

[@ninachascamenachomattos7945]

dice que es preferible comprar ajo fresco recién cosechado agregas agua tibia y lo remojas por una hora para luego proceder a pelarlo cortando la raíz del ajo , luego de pelarlo todo lavas el ajo nuevamente y dejas escurrir todo exceso de agua y luego los secas (con un paño) para fermentar puedes usar vinagre blanco , vinagre de arroz o vinagre balsámico elija el que mas le guste de estos tres llenas en un frasco de vidrio y le echas el vinagre que escogió y lo tapas , luego lo dejas en la parte mas calurosa de la casa (pero que no le de el sol) y deja que se fermente hasta que obtenga el color verde deseado) una vez obtenido el color deseado proceder a guardarlo en la refrigeradora para que no se malogre este ajo fermentado es picante y algo acido si lo quiere dulce debe espolvorear azúcar en polvo cuando haya secado bien antes de ponerlo al frasco . eso es todo

[@saray3372]

@@ninachascamenachomattos7945 que bien explicado gracias i una cosita cuánto tiempo tiene de fermentación i una vez fermentado cuanto dura en el refrigerador gracias

[@eliarodriguez8781]

@@ninachascamenachomattos7945 .muchas gracias por su explicación. Asi lo haré. Mil gracias.

[@ninachascamenachomattos7945]

@@saray3372 el tiempo de fermentación es según el color que quiera de ajo lava y también depende del calor del lugar donde lo vaya a colocar mientras más calor sea más rápido va a agarrar el tono verde y una vez que tomo el color que usted haya deseado al meterlo en el refrigerador durará 1 semana abierto (ya que el ajo lava se consume con todas las comidas posibles) así que es lo máximo que debe durar una vez que usted habrá el frasco si no lo abre durará hasta 1 mes Máximo

[@saray3372]

@@eliarodriguez8781 gracias 😘😘

[@richardsarno5701]

Wow yummy thank you for sharing❤❤❤

[@uygurturk2352]

Наконец-то я научился это готовить. Всё чётко объяснили 👍

[@fancynotes8899]

Спасибо за просмотр и комментарий. Добро пожаловать в область комментариев, чтобы часто общаться. Желаю тебе быть счастливым! ❤️

[@azzeddinerahmani9757]

شكرا لك على هذه المعلومات القيمة عن كيفية تحظير الثوم الى اللون الاخظر

[@MaribellPod]

Entonces.. lugar oscuro y frío es lo que ayuda a su color (además del vinagre)

[@le_shavlog]

Nice video .thanks for sharing ur video I like it😊😊

[@duli4326]

有机会能不能讲讲糖蒜的腌法？谢谢，提前祝您春节愉快

[@fancynotes8899]

Hi, 刚做了腊八蒜，有机会我们做糖蒜吧。谢谢收看！预祝您和家人春节好~

[@starRN08]

Looking for pickling garlic video and found this. Great presentation, I learned something today! :-D

[@rjgallman4916]

Wow very detailed and even did everything to get to the best outcome. Thank you very much. 🥰

[@carolwong5845]

Where to look for d recipe??

[@j.c4007]

Est-ce que, à Taiwan, vous faites de l'ail lactofermenté? (Avec du sel marin)

[@fancynotes8899]

Bonjour, je suis au Canada. L'ail Laba peut être fabriqué partout dans le monde tant que la température et les conditions acides sont appropriées.

[@makyantitv2703]

Terimakasih mbak sudah berbagi resep acar bawang putih nya

[@misomiso1603]

很好奇臘八蒜是什麼味道

[@tpburiram]

แสดงว่าอุณหภูมิมีผลต่อการดอง ได้ความรู้ดีมีประโยชน์มาก เยี่ยมมากๆ

[@fancynotes8899]

ขอบคุณที่รับชมและฝากข้อความไว้นะครับ เชิญที่ช่องแสดงความคิดเห็นเพื่อสื่อสารกันบ่อยๆนะครับ

[@ismaelsouzagomes8050]

Gostei eu sempre vejo nos vidio fico me perguntando o que aquela coisa verde q ele come tipo um carocinho e alho? Kkk