Laba garlic cannot be eaten after one year in the refrigerator.

The reasons are as follows:

1. It is most suitable to marinate Laba garlic for 20 days. The garlic must go through low temperature to turn green. For garlic to turn green, it must go through "low temperature". But in order to prevent itself from freezing to death, the dormant garlic will wake up, and the alliin and alliinase in it will react and participate in the formation of blue pigment. Due to its instability, it will turn into yellow pigment.

2. When pickled for 20 days, it happens to be the time when the two pigments are most present. When the two colors are superimposed, the unique turquoise color of Laba garlic will appear. It has a certain antioxidant effect and can Eat with confidence. If the time is too long, its nutrients will be seriously lost.

Compared with ordinary raw garlic, Laba garlic is more nutritious. There are some sulfur-containing substances in garlic, which undergo structural changes under acidic conditions, producing two sulfur-containing pigments, blue and yellow, which are superimposed to form the green color of Laba garlic. These two pigments are not only harmless to the human body, but also have certain antioxidant effects and are beneficial to health.

Extended information:

Precautions for pickling Laba garlic:

1. Although Laba garlic is sweet and sour, it still has a certain irritation to the gastrointestinal tract. , those with poor gastrointestinal tract must limit their intake. There is not only the Laba porridge that is eaten by everyone, but also the emerald green and crunchy Laba garlic.

2. If you want the pickled Laba garlic to be green and delicious, the vinegar for soaking the garlic must be of good quality. Acetic acid can increase the permeability of cell membranes, causing garlic to turn green without damaging the cell walls. People who don't like spicy taste can add some sugar to neutralize the spiciness.

3. During the process of pickling Laba garlic, put the washed and dried garlic cloves into a clean jar, pour in rice vinegar (with or without sugar), seal it and place it in a low temperature and dark place. Otherwise, the garlic will go bad or its nutrients will be lost.

Reference materials:

People's Daily Online: Store pickled Laba garlic in the refrigerator

People's Daily Online: How many days is the best time to pickle Laba garlic?