On the eighth day of the twelfth lunar month, soak laba garlic. Put the washed and dried garlic cloves into a clean jar, pour rice vinegar (with or without sugar), seal and place in a low temperature and dark place. In about 20 days, Laba garlic is ready, with green color, sweet and sour taste.

Low temperature is a necessary condition to break the dormancy of garlic, activate alliinase and turn garlic green. Secondly, garlic enzyme is needed, which can catalyze garlic to turn green; Finally, vinegar is needed. Vinegar can make the cell membrane of garlic thin and make garlic green without destroying its cell wall.

Extended data

The reason why Laba garlic turns green;

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 produce yellow pigment, and react with allyl thiosulfinate containing sulfur to produce blue pigment. When they are added together, they appear green.

However, the blue pigment is unstable and easy to decompose at a slightly higher temperature. Exposure to light will also accelerate its decomposition and make it turn yellow gradually during storage.

In contrast, yellow pigment is relatively stable. As long as it is in an acidic environment, it is neither too afraid of heat nor too afraid of light. Therefore, after about a month, the green color of Laba garlic will gradually change from bright blue-green to yellow-green, and then to light yellow.

Public trust. Don't choose the date when picking garlic, and don't use too much porridge. Don't complicate the simple Laba.