Garlic will change color when exposed to low temperatures and acid.

Whether it is traditionally processed garlic products, such as Laba garlic, sugar garlic, etc., or modern processed garlic products, such as garlic powder, garlic slices, garlic juice, garlic paste, garlic essential oil, etc., it is inevitable to process In the face of the green discoloration problem of garlic, the pigment product and sulfur content are significantly higher than that of ordinary garlic extract, indicating that the pigment is a type of sulfur-containing non-chlorophyll compound, and the extraction of these two pigments from "Laba Garlic" All showed higher antioxidant activity than ordinary garlic extract. This suggests that after the processing of "Laba garlic", not only the flavor of garlic is optimized, but the functional activity may also be optimized. Extended information

Raw materials of Laba garlic;

To soak Laba garlic, you need to use purple garlic and rice vinegar. Remove the old skin from the garlic cloves, soak them in rice vinegar, put them in a small jar and seal them tightly until New Year's Eve. After unsealing, the garlic cloves are emerald green, and the spicy garlic, vinegar, and sour aroma melt together and hit your nostrils. It is the best condiment for eating dumplings, and can also be used in cold dishes. It has a unique taste. In the past, people said that the color of garlic was not green because it was not Laba day. That's not the case at all. The reaction of soaking garlic in vinegar is that the green garlic cloves are spicy and sour; the vinegar is sour and spicy.

Reference source Baidu Encyclopedia--Laba Garlic