Garlic must go through low temperature to turn green, and garlic must go through low temperature. But in order not to freeze to death, the dormant garlic will wake up, in which alliin and alliinase react to produce blue pigment, which will turn into yellow pigment because of its instability.

After curing for 20 days, just two pigments exist, and the two colors are superimposed, showing the unique bright green color of Laba garlic, which has certain antioxidant effect and can be safely eaten.

If you want Laba garlic to be greener, you'd better use rice vinegar when pickling. Rice vinegar is light in color and won't dye garlic, so pickled Laba garlic is greener, rice vinegar is sweet and delicious, and soaked Laba garlic will taste better.

Northern areas are used to cold salad with Laba garlic, so you don't have to wait until Laba Festival. Laba garlic is really a very good side dish, and it can also be said to be a seasoning. Whether you eat jiaozi, noodles or stir-fry at ordinary times, you can use salad, especially with jiaozi, which is a perfect match.