The best time to pickle garlic is on the 8th day of the 12th month.

In fact, as long as the temperature and acidity are right, you can pickle green garlic all year round.

La Baigi Garlic:

La Baigi Garlic is usually referred to as vinegar-pickled garlic, the finished product is bright green in color, with an acidic, slightly spicy taste. It is often pickled on the eighth day of the first month of the lunar calendar, so it is called "Laha Garlic".

Pickling Lahai garlic is a traditional snack mainly popular in northern China, especially in northern China, and is a holiday custom on the Lahai Festival. On the eighth day of the eighth month of the lunar calendar to soak the garlic. The ingredients are actually very simple: vinegar and garlic cloves.

The practice is also extremely simple, the peeled garlic cloves into a can, bottle or other containers can be sealed inside, and then poured into the vinegar, seal the mouth to a cold place.

Slowly, soaked in vinegar garlic will become green, and finally will become a body of turquoise, as jade jasper. In northern China, once the eighth day of the Lunar New Year arrives, the atmosphere of the New Year is more than one day, and most regions in northern China have the custom of soaking garlic in vinegar on the eighth day of the Lunar New Year, which is called Lahai Garlic.

In September 2019, the natural medicinal chemistry team of Tianjin University's Prof. Chen Haixia discovered three new active peptides from "Lapa Garlic" for the first time.

According to the old saying, Lahai garlic should be soaked on the day of Lahai, and then eaten with various colors of dumplings on the fifth day of the year. Laha garlic is garlic soaked in vinegar, with purple garlic and rice vinegar, remove the old skin of the garlic cloves, immersed in rice vinegar, put into a small altar and seal the mouth to a cold place until the garlic turns green.