Pickled Lahachi garlic in the cold house. A very important factor in pickling Lahachi garlic is low temperature, in the past, pickling Lahachi garlic must be selected before and after Lahachi, because before and after Lahachi is the coldest time of the year, the low temperature can break the dormancy of garlic, activate the garlic enzyme, the occurrence of green change. Nowadays, all year round, including a few days, want to eat Lahai garlic can be Lahai garlic in the refrigerator freezer or cold room pickling.

Pickled Lahar Garlic in a cold room. A very important factor in pickling Lahai garlic is the low temperature, in the past pickling Lahai garlic must be selected before and after Lahai, because before and after Lahai is the coldest time of the year, the low temperature can break the dormancy of the garlic, activate the garlic enzyme, the occurrence of green change. Nowadays, all year round, including several days, want to eat Lahai garlic can be placed in the refrigerator freezer or cold room pickling.