Pickled Laba garlic is a traditional snack mainly popular in the north of China, especially in the north, and it is a dietary custom of Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the materials are very simple, namely vinegar and garlic cloves.

Alliinase in garlic exists in the cells of garlic and is dormant under normal circumstances. When alliinase is released from cells, it will play a catalytic role at low temperature, so that the sulfide in garlic will be converted into garlic pigment, first allicin will be generated, then allicin will be converted into allicin, and finally garlic will become beautiful green.

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Main effects of Laba garlic:

1, sweet and sour, fragrant with garlic but not spicy, has the function of relieving boredom, removing fishy smell and helping digestion.

2. It can also induce the activity of liver cell detoxification enzymes and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.

3. The antioxidant activity of Laba garlic is better than that of ginseng, and regular consumption can delay aging.

4. People who are often exposed to lead or have a tendency to lead poisoning can effectively prevent lead poisoning.

5. In addition, Laba garlic also contains a capsaicin called propylene sulfide, and its bactericidal ability can reach110 of penicillin, which has a good killing effect on pathogenic bacteria and parasites.

6. It can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.

In addition, ordinary garlic is warm, and it produces heat when eaten too much, which is irritating to the local area. Therefore, people with yin deficiency and excessive fire and eye and oral diseases are forbidden to eat, but Laba garlic does not have these taboos.

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