Green Laba vinegar garlic (Laba suan)

1. Peel the garlic cloves and trim off the hard base; use only intact, unblemished cloves.

2. Wash the cloves and pat completely dry with kitchen paper.

3. Put them in a scalded, dry jar.

4. Stir the black rice vinegar with the sugar until the sugar has dissolved.

5. Pour the vinegar over the garlic so it covers it completely and close the jar tightly.

6. Leave in a cool place for 10-20 days until the cloves turn emerald green and their flavour becomes mild and slightly sweet.

Tip: In northern China it is put up on the Laba festival (the 8th day of the 12th lunar month) so it turns green in time for Lunar New Year, and it is served with dumplings. The green colour is completely natural – it forms from the garlic's own compounds under the vinegar and is safe to eat.