This effect can be achieved by peeling garlic and putting it in vinegar. Laba vinegar soaked every year is like this. In acidic environment, some sulfur-containing substances in garlic undergo structural changes under the action of alliinase, resulting in two sulfur-containing pigments, blue and yellow, which are superimposed to appear green.

Production method: Ingredients: garlic 1.5 kg, 4 pieces of vinegar, 5 kg, and a glass bottle.

A clean glass bottle

2. Be sure to peel off the garlic skin and pick out the ones with scars, which will not be delicious or bad.

3. Put garlic cloves in a clean glass bottle and pour vinegar, preferably rice vinegar. The ratio of vinegar to garlic can be determined according to your own taste. I like spicy food, so the ratio is 3: 1.

Cover the lid tightly and don't let it inhale. The temperature should be between 0 and 10 degrees. You can wait patiently until you are 30, and don't open the bottle cap during this period!