La Baigi garlic usually refers to garlic pickled in vinegar, the finished product is bright green in color, acidic taste, slightly spicy. It is often pickled on the eighth day of the Lunar New Year, so it is called "Laha Garlic". In the process of pickling Lahai garlic, garlic will first turn blue, and we see the green color of Lahai garlic, in fact, is a mixture of blue and yellow, the visual effect becomes green.

Garlic to become green, must go through the "low temperature", but in order not to let themselves freeze to death, in a dormant state of garlic will wake up, garlic in the sulfide, allicin, alliinase, etc. to react, involved in the formation of alliin blue (thiosulfinic acid lipids), due to the instability of alliin blue, it will be slowly transformed into alliin (aryl sulfur oxides), and then the garlic will turn into alliin. aryl sulfur oxides). And pickled for 20 days, just at the time of the two pigments **** survival, the two colors superimposed, it presents the unique blue-green color of Lapacho garlic, there is a certain antioxidant effect, you can rest assured that you can eat.