Laiba garlic does not have to be done on the day of Laiba, you can make Laiba garlic before and after the Laiba Festival, as long as it is a good choice of garlic varieties, the right temperature, sugar and vinegar with a reasonable combination of garlic will turn bright green, there is no time limit, you can do it all year round, only in the summer pickled Laiba garlic need to be placed in the refrigerator.

To make Laha garlic, it is best to use purple-skinned garlic cloves. Because of its name, many people think that you have to pickle Lahar Garlic on the day of Lahar Garlic Festival in order to make Lahar Garlic, but in reality it is not true, you can pickle Lahar Garlic at any time of the year. Before pickling garlic, you have to remove the old skin from the garlic cloves, dip them into rice vinegar, put them into a small altar and seal it tightly, seal the mouth and put it in a low temperature place, keep the temperature below 10 degrees and above 0 degrees.

As time passes, slowly, soaked in vinegar garlic will become green, and finally will become a green body, then you can take out to eat. Lapacho garlic can be used to eat dumplings, it is the best condiment for eating dumplings, and it can also be used to mix gazpacho with a unique flavor.

Soaking Lahai garlic needs time to precipitate in order to get the crystal clear effect, if you are in a hurry to eat, you can be in the daytime, the garlic in the sun to dry, and then placed in the shade at night, increase the temperature difference, so that the garlic can soon be pickled into the green. However, this method is not as good as the ordinary method of pickling out the Lahar Garlic.