You can put it in a hotter place during the day and put it in the refrigerator at night to speed up the greening process. But once the garlic is green, put the garlic container in a cooler place.

Store Lahar Garlic at the right temperature. When pickling garlic, the higher the temperature, the faster the rate of greening, once the greening needs to be stored at a low temperature of 0 ~ 4 ° C. If the temperature is too high, the garlic will turn green. The temperature is too high, garlic green pigment degradation speed up, the texture becomes soft, will lose the crisp taste; temperature is lower than 0 ° C, the same will affect the quality of Lahua garlic.

At 0~8°C, 20 days is the best time to eat; above 20°C, it can be eaten in a week or so. Do not marinate for too long to prevent the loss of some nutrients. Rapidly cured Lapacho garlic lacks the time to form flavor substances and does not taste as good as traditional low-temperature curing.

Introduction of Lahai Garlic:

Lahai Garlic usually refers to garlic pickled in vinegar, the finished product is bright green in color, and the taste is acidic and slightly spicy. It is often pickled on the eighth day of the first month of the Lunar New Year, so it is called "Lahai Garlic". Soaking Laha Garlic is a traditional snack mainly popular in northern China, especially in northern China, and is a holiday food custom of Laha Festival. Garlic is made on the eighth day of the Lunar New Year on the lunar calendar. 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, sealed mouth to a cold place. Slowly, soaked in vinegar garlic will turn green, and finally will become a green, as jade jasper. In northern China, on the eighth of Lunar New Year, the New Year's atmosphere of a day more than a day, most areas in northern China on the eighth of Lunar New Year, the custom of vinegar soaked garlic, called Laha garlic.