The reason why Laba garlic has not turned green after being pickled for more than 20 days is that the concentration of acetic acid is not enough and the time for allicin to be produced is relatively short.

First, the concentration of acetic acid is not enough, and the Laba garlic soaked may not be green. Second, the production time of allicin is relatively short, thus converting it into allicin. Third, garlic has been treated at high temperatures during post-harvest storage, leaving the garlic in a dormant state.

Tips for pickling Laba garlic.

When pickling Laba garlic, you must use purple-skinned garlic. White-skinned garlic is not easy to turn green. The container must be oil-free and water-free. Do not use plastic containers for pickling. When peeling garlic, be careful not to damage the surface of the garlic cloves, as this may cause them to go bad easily.

Using rice vinegar to pickle Laba garlic will taste better. If you are in a hurry to eat it, you can put the bottle on the heater and it will turn green in about 1-2 days, but the taste will not be as good as naturally turning green.

The principle of Laba garlic turning green.

1. Method: Cut off the roots to expose the heart of the garlic and weigh it to 300g. Take 600g of rice vinegar. Bring rice vinegar to a boil. Put the garlic into a glass box, pour in a little salt, and then add an appropriate amount of sugar. Finally, pour in the rice vinegar and let it sit overnight.

2. Laba garlic turns green because garlic contains sulfinic acid, which reacts with acetic acid to produce green substances. But it is harmless, because sulfinic acid is allicin unique to garlic, which is of great benefit to the human body.