1, Laba garlic is a custom in northern China, especially in the north. As the name implies, garlic is brewed on the eighth day of the twelfth lunar month. Because it is coldest at this time, Laba garlic must be brewed before and after Laba to be authentic.

2. Peel, wash and peel the garlic in the twelfth lunar month, pour in rice vinegar and put it in a small jar for sealing. When it is opened on New Year's Eve, it is made into "Laba garlic", which is pleasant in green and delicious in garlic. Garlic turns green after pickling, which is allicin. Allicin is an antioxidant with good anti-oxidation and anti-aging effects. Therefore, Laba garlic is a good health food. Although Laba garlic is good, it is not suitable for some people, such as people with eye and gum diseases, people with fever in the spleen and stomach, and people with inflammation in the mouth and tongue.