1, Laba garlic doesn't need the sun, because pickled Laba garlic needs a low temperature environment. If Laba garlic is placed in the sun, the temperature will get higher, so Laba garlic can't be placed in the sun. Picking Laba garlic only needs to put peeled garlic in a sealed jar, pour proper amount of vinegar, seal the mouth, and then put it in a cool place and wait for the garlic to turn green slowly.

2. Laba garlic can be eaten after it turns completely green, but be careful not to eat too much. The reason why Laba garlic turns green is not deterioration, but because garlic itself contains green pigment, which leads to bright green. Making Laba garlic is not so easy, and two conditions need to be met: garlic preserved at low temperature. Because garlic is preserved at low temperature, alliinase can be activated.

The second requirement is to put a lot of rice vinegar in the jar of pickled Laba garlic. If you like sweets, you can put some sugar in the jar. Vinegar is sour. Only acidity can turn garlic green and pickle delicious Laba garlic.