1. 10~15 days. Usually Laba garlic is pickled during the Laba Festival. Wash the garlic cloves and put them into a jar, and then move the jar to a cool place. It is usually ready to eat after 10 to 15 days. After the Laba garlic is pickled, the garlic cloves will begin to turn green. After the garlic cloves completely turn green, Laba garlic is ready to eat.

2. If the Laba garlic has not turned green after being pickled for a period of time, it can still be eaten, but the taste will not be as delicious as the green version, because the Laba garlic is not green or does not turn green. This is completely normal, but it does not mean that Laba garlic cannot be eaten. As long as the pickled Laba garlic does not become moldy or rotten, you can continue to eat it.