In fact, the green pigment of Laba garlic is composed of a blue pigment and a yellow pigment. Low temperature is the condition to break the dormancy of garlic, activate alliinase and turn green. Avoid light! Garlic1000g, vinegar 500g, sugar 400g. 1. Choose a clean container as the container for soaking Laba garlic; 2. Select garlic, peel it, wash it, dry it, soak it in vinegar first, then add sugar, mix well, put it in 10-15, and soak it for 10 day. This pickled garlic is more brewed than the eighth day of the twelfth lunar month. Because the soaking temperature is very suitable this season, it is called Laba garlic.