La Baigi garlic usually refers to garlic pickled in vinegar, the finished product is bright green in color, the taste is acidic, slightly spicy. It is called "Lahai Garlic" because it is pickled on the eighth day of the Lunar New Year.

Soaking Lahai garlic is a traditional snack mainly popular in northern China, especially in northern China, and is a Lahai festival custom. The practice is extremely simple: put the peeled garlic cloves into a sealable container, pour in vinegar, seal the mouth and put it in a cooler place. Slowly, soaked in vinegar garlic will turn green, and finally will become a body turquoise, as emerald jasper.

Laiba garlic is garlic pickled in vinegar, the finished product is bright green in color, and the taste is acidic and slightly spicy. Because more in the lunar calendar on the eighth day of the twelfth month (Lunar New Year's Day, Lahai Festival) for pickling, so called Lahai garlic. But generally as long as it is green with vinegar pickled garlic are called "Lahai garlic".

The antioxidant activity of Lahai Garlic is better than that of ginseng, which can slow down the aging process.

Frequent exposure to lead or lead poisoning tendency of people to eat, can effectively prevent and control lead poisoning.

5, in addition, Lapacho garlic also contains a kind of chorine called propylene sulfide, its bactericidal ability can reach 1/10 of penicillin, the pathogenic bacteria and parasites have a good killing effect.

It can be effective in preventing influenza, preventing wound infections, treating infectious diseases and repelling worms.

Additionally, ordinary garlic is warm, eat more heat, and local stimulation, so the Yin deficiency fire, eyes, mouth and tongue disease people avoid eating, but Lapacho garlic does not have these taboos.

Homemade method

Purple garlic 1000 grams, 500 grams of rice vinegar.

1, choose a clean ceramic or glass jar, as a container to soak Lahai garlic

2, choose a good purple garlic, peeled and washed, dried, put into the ceramic jar or glass jar, there must be no oil, pour rice vinegar until just before the garlic, cover the lid, will be placed in the 10 degrees -15 degrees is best able to bask in sunlight, soak for 10 days or so the garlic is bright green can be

and transfer to the bottom of the jar to the bottom of the jar. p>

And move to a cool place for storage, use as you like.

This bubble garlic is mostly soaked on the eighth day of the first month of the lunar calendar, because the temperature is very suitable for this season bubble, so it is called Laha garlic.

Winter often eat some Laha garlic, the human body is good, both sterilization, but also detoxification. Finished garlic was bright green, the flavor of sour and spicy, very tasty. On the dumplings to eat is even more beautiful.