Soaking Laba garlic is a custom in the north, especially in North China. As the name suggests, garlic is brewed on the eighth day of the twelfth lunar month. In fact, the ingredients are very simple, just vinegar and garlic cloves. The method is also extremely simple. Put the peeled garlic cloves into a container that can be sealed, such as a jar or bottle, then pour vinegar into it, seal it and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and eventually it will become completely green, like emerald jasper. For old Beijingers, as soon as the eighth day of the twelfth lunar month arrives, the New Year atmosphere becomes more intense day by day. In most areas of North China, there is a custom of soaking garlic in vinegar on the eighth day of the twelfth lunar month, which is called "Laba Garlic".

Taboos and Side Effects

Everything has its shortcomings, and Laba garlic is no exception. Laba garlic has the effect of stimulating gastric acid secretion. Therefore, people with gastric ulcers and gastric acid secretion Those who consume too much should not eat it. In addition, those who already suffer from severe diarrhea should draw a clear line from Laba garlic, because Laba garlic will aggravate the irritation of the intestinal mucosa, thereby aggravating the symptoms of diarrhea.

Is Laba garlic toxic?

It is not poisonous. Garlic is rich in vitamins, which combined with acetic acid have the effect of strengthening the body. However, eating too much will produce antibiotic enzymes, which will make people mentally exhausted.