Laba garlic usually refers to garlic pickled with vinegar. The finished product is green in color and slightly sour and spicy in taste. Because it is often pickled on the eighth day of the twelfth lunar month, it is called "Laba garlic", but with the improvement of people's living standards, Laba garlic can be made all year round as long as the temperature is kept low.

Matters needing attention in making Laba garlic are as follows:

1, ensure the surface integrity of garlic cloves, peel, wash and fully dry.

2. Cutting off the bottom of garlic can make vinegar enter the garlic more quickly and accelerate the green change of garlic. The liquid level of vinegar should overflow the garlic cloves, but it should not be poured too much, and it needs to be at a certain distance from the bottle mouth to prevent overflow.

3. The temperature of pickled Laba garlic: at 0-8℃, about 20 days is the best edible period; Marinate above 20℃ and you can eat it in about a week. The curing time should not be too long to prevent the loss of some nutrients.