Laba garlic, as a famous side dish in the north, is also preserved by every household every year; Its status, like Laba porridge, began to be cured on the eighth day of the twelfth lunar month. Because Laba garlic needs to be pickled for 20 days, it can be eaten just in time for the Spring Festival from this day until the 28th of the twelfth lunar month. In fact, the practice of Laba garlic is very simple. You only need to peel, wash and dry the garlic cloves, and then mix them with vinegar so that the vinegar doesn't pass the garlic cloves. Finally, put the jar in a cool, low-temperature place, and let it stand for 20 days, and the dark green Laba garlic will be made.
The reason why pickled Laba garlic appears dark green like jade is mainly because garlic will try its best to wake itself up in a low temperature environment in order not to freeze to death. Then a large amount of allicin is decomposed, which is unstable and will gradually turn into allicin. In this way, after 20 days of pickling, allicin and allicin are preserved, and what should have been imaged for us is yellow and blue; However, due to the mixing of the two colors, a new color is generated, that is, the dark green we see, which is also the fundamental reason why Laba garlic is green.
Maybe many times our pickled Laba garlic will appear blue or yellow, so we don't have to worry about this situation; This is not that Laba garlic was not made successfully, but that the ratio of allicin to allicin was out of balance, which failed to make Laba garlic appear dark green. Although the color looks wrong, we can still eat it with confidence; Moreover, Laba garlic has a certain antioxidant effect, so we can eat it with confidence.