1, Laba garlic green is mainly alliinase, temperature and acetic acid concentration. Many people think that garlic green is chlorophyll, but it is actually garlic green pigment.

2. Firstly, the sulfur-containing compounds in garlic are transformed into allicin by alliinase, and then slowly transformed into allicin, but the time for producing allicin is very short, and it will be transformed into allicin again.

3. Secondly, low temperature is the condition for garlic to turn green. Low temperature will break the dormancy of garlic and activate alliinase, which can catalyze garlic to turn green. Some Laba garlic is not green, which may be because garlic has been treated at high temperature during storage after harvest, which makes garlic dormant.

Finally, it is also important to choose vinegar to make delicious laba garlic. Acetic acid can increase the permeability of garlic cell membrane and make garlic green without destroying the cell wall. If the concentration of acetic acid is not enough, Laba garlic may not be green.