1, if the temperature is too high or too warm, garlic will fade and soften, and there will be no hard and brittle feeling of porcelain. But if the temperature is warmer, the process of garlic turning green will be accelerated, and it will turn green in two or three days, so each has its own advantages and disadvantages.
2, the temperature is too low and too cold, be careful that vinegar freezes into frozen garlic.
3, the best temperature sealed Laba garlic is placed in a cool place below 18℃ and above 0℃.