Laba garlic can be pickled in October. Pickling Laba garlic requires two conditions, one is that garlic stored at low temperature will activate alliinase, and the other is that vinegar will promote garlic to turn green under sufficient acidic conditions. As long as the temperature and acidity are well controlled, green and attractive Laba garlic can be pickled all year round.

Laba garlic can be pickled in October. Pickling Laba garlic requires two conditions, one is that garlic stored at low temperature will activate alliinase, and the other is that vinegar will promote garlic to turn green under sufficient acidic conditions. As long as the temperature and acidity are well controlled, green and attractive Laba garlic can be pickled all year round.