Not recommended.

It is not recommended to reuse the vinegar for pickling new Lahar Garlic, because the principle of Lahar Garlic is to use acetic acid and low temperature to change the flavor of the internal components of the garlic and the color of the garlic, the acetic acid in the vinegar in the pickling process, as well as other ingredients will enter the middle of the garlic, and after soaking the vinegar's taste will be changed, and then pickle the Lahar Garlic will affect the taste of the finished product of the Lahar Garlic.

In addition, Lapacho garlic pickling time is longer, the pickling process will produce a certain amount of nitrite, if the vinegar is reused, and then pickled Lapacho garlic which will be very high in nitrite content, after consumption will pose a threat to health.