There is no need to put sugar and salt in pickled Laha garlic. The main ingredient of preserved garlic is garlic and vinegar, and if you put sugar in it, it will become sugar garlic. There are two conditions for pickling garlic, one is low-temperature storage, the other is to have vinegar, under the condition of enough garlic acid to promote the garlic to become green. And there is no requirement for salt or vinegar.

Of course, when pickling Laha garlic, you can add sugar according to your own preferences, and if you like the taste of sweeter Laha garlic, you can add less sugar. Pickled Lahai garlic is sweet and sour, with garlic flavor and not spicy, only a slight pungent flavor, while with a little sweetness. It has the effect of relieving greasiness and eliminating fishy smell, and helps digestion.

Laiba garlic in the pickling process, will gradually turn blue or green, this is not a phenomenon of deterioration, you can continue to eat. Lapacho garlic green or blue is a normal phenomenon, it is recommended to marinate for more than two weeks before taking out to eat, because only two weeks of marination, in order to let the Lapacho garlic better flavor.

You don't need to put sugar and salt to pickle the garlic, just put rice vinegar. If you don't have rice vinegar, using aged vinegar is fine, but white vinegar is not recommended. Although the taste of Laba garlic is very good, it is not recommended to consume too much, if you consume a large amount of Laba garlic, it will irritate the stomach and intestines.