腊八蒜/ Laba Garlic,可以说是北方冬天的一个特色美食了。腊八蒜的做法非常简单，影响腊八蒜品质的主要因素是：温度，醋酸和光照。这期视频分享了腊八蒜变色的原理，这样我们就能精准的控制腊八蒜的颜色和口味。低温，醋酸和避光，这三个要点记住了，就能做出碧绿如翡翠的腊八蒜。让腊八蒜快速变绿的窍门是用温热的醋来提高初始温度，这种做法能加快变绿的速度。如果喜欢吃酸甜口的，可以加一点捣碎的冰糖在里面。
腊八蒜的做法:
冷藏过的大蒜 适量
米醋 适量 (70度的温热醋可加快变绿)
室温避光保存1~2周，4~25度都可以
温馨提示:
因为有醋酸，所以最好不用金属的盖子。如果用金属盖，可以在封口处垫一层保鲜膜，防止金属盖下锈
How to make Laba garlic:
Garlic that has been fridged
Rice vinegar (Warm rice vinegar no higher than 70C will speed up the greening)
Keep in a dark place at room temperature (4~25C preferred)
Reminder:
Metal lids may rust due to the vinegar. If using metal ones, it is better to line the mouth of the bottle with a plastic wrap before putting on the lids
腊八蒜，腊八蒜的做法，Laba Garlic
腊八蒜 “腊月翡翠”的解密 Laba Garlic
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