1. The reason why Laba garlic turns green is that 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. Compared with raw garlic, Laba garlic has no loss of nutrition and is harmless to health. Moreover, because the stimulation of pickled garlic on the stomach and intestines is weakened, it adapts to a wider range of people.

2. Pickling Laba garlic requires two conditions. One is to use garlic stored at low temperature (there is no requirement for varieties), and only low temperature can activate dormant alliinase. Laba garlic should be preserved in winter, mainly because garlic is preserved at low temperature and garlic enzyme is activated. Another condition is to have vinegar, which will promote garlic to turn green when the acid is enough. Pickled sugar garlic does not meet these two requirements at the same time, so sugar garlic is not green.