Firstly, the sulfur-containing compounds in garlic are converted into allicin by alliinase, and then slowly converted into allicin, but the time for allicin production is relatively short, and it will be converted into allicin again. Secondly, low temperature is the condition for garlic to turn green. Low temperature will break the dormancy of garlic and activate alliinase, which can catalyze garlic to turn green. Some Laba garlic is not green, which may be because garlic has been treated at high temperature during storage after harvest, which makes garlic dormant. Finally, it is also important to choose vinegar to make delicious Laba garlic. Acetic acid can increase the permeability of garlic cell membrane and make garlic green without destroying the cell wall. If the concentration of acetic acid is not enough, Laba garlic may not be green.
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".