The production principle of Laba garlic is to change the flavor of garlic internal components and the color of garlic by using acetic acid and low temperature in vinegar, so it is not necessary to add salt when pickling Laba garlic. The pickled Laba garlic tastes sour, crisp and delicious. If salt is added, it will affect the taste of Laba garlic itself and make the pickled Laba garlic taste salty.

However, if you want to reduce the pungent taste of Laba garlic, you can add a little white sugar when making it, which will make the taste of Laba garlic milder and richer.