2, garlic must go through low temperature to turn green, and it 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.

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

4. If you want to make Laba garlic greener, you'd better use rice vinegar when pickling. Rice vinegar is light in color and will not dye garlic, so the pickled Laba garlic is greener and the rice vinegar is sweet and delicious. The soaked laba garlic will taste better.