You don’t need to add sugar or salt to pickle Laba garlic, you just need to add some rice vinegar. If you like sweet Laba garlic, you can add an appropriate amount of sugar, but be careful not to add too much. Because too much sugar is added, it becomes sugary garlic, which affects the taste.

It is better to pickle Laba garlic in winter, because the temperature in winter is low. Laba garlic can only become greener and taste better in a low-temperature environment. If you pickle Laba garlic in summer, put the Laba garlic in the freezer of the refrigerator and marinate it for about two days.

There is no need to add salt to pickled Laba garlic. The pickled Laba garlic itself has a spicy taste and can be eaten as a side dish. Pickling in winter is mainly because most of the garlic at this time has been stored at low temperatures and alliinase is activated, so it is best to pickle Laba garlic at this time.

Pickling Laba garlic also requires enough vinegar. Only under sufficiently acidic conditions can the garlic turn green. There are no requirements for salt and sugar. Of course, when pickling Laba garlic, you can add it according to your favorite taste. Adding less sugar will have no effect on the pickled Laba garlic.