Garlic naturally contains some sulfur compounds, amino acids and organic acids. These substances are colorless, but under low temperature and acidic conditions, pyrrolyl amino acids in garlic react with pyruvic acid to generate yellow pigment, and react with sulfur-containing allyl thiosulfinate to generate blue pigment, which is green when superimposed together.
The vinegar soaked in garlic is very special.
If you want to make delicious Laba garlic, you'd better choose vinegar with high acidity. Because after adding vinegar to garlic, the acidity will decrease due to dilution. Therefore, it is suggested that you choose vinegar with total acidity higher than 4.5% in the supermarket. Only in this way can you have a greater grasp of the success of Laba garlic.
If you want to buy cheaper vinegar, you can. The acetic acid degree of ordinary rice is relatively low, so you might as well buy brewed white vinegar with acidity of 9 degrees and add some to rice vinegar. Studies have shown that white vinegar can also be directly used to make Laba garlic, but the flavor is slightly worse, because good vinegar can not only provide sour taste, but also provide umami flavor.
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