Does My Garlic Breath Offend?

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I love garlic in a way that White Boyfriend will never understand. But I really just love garlic like any Chinese Chinese person. There's a New York Times article that states, "In such countries as Italy, Korea and China, where a garlic-rich diet seems to be protective against disease, per capita consumption is as high as eight to 12 cloves per day." Alas, to be back in my homeland where garlic cloves adorn restaurant tables like sugar packets at Denny's. Here, I look at a garlic bulb and White Boyfriend threatens to sleep in the guest room. 

Luckily, I remembered Laba garlic | 腊八蒜--a Chinese pickled garlic side dish that goes with just about anything. So easy to make, so delicious, and after you eat it, you don't smell! (Trademark pending for this tagline.) Grab a mason jar, some authentic Chinese black vinegar, and start peeling a lot of garlic. 

My mason jar fit about three bulbs. I probably could've done more, but by the end I had a couple of fingertips that stung worse than a bee sting from garlic juices getting under my nails. Trim off the rough ends and submerge fully in vinegar. Add sugar for a little sweetness if desired. Wait ten or more days until the garlic turns green. Serve up with some dumplings, noodles, or other hearty dishes to cut the grease. You'll be meeting your daily 8-12 garlics quota in no time--and White Boyfriend will be none the wiser. 

For the straight-up Laba garlic recipe, click here.