It is green in the early stage of pickling and yellow in the later stage of pickling.

Green: In the early stage of garlic pickling, the skin of the garlic cloves was peeled off before production, and an oxidation reaction occurred after the garlic came into contact with vinegar, causing the garlic cloves to gradually turn green.

Yellow: Generally speaking, in the later stage of garlic pickling, alliin, alliinase, etc. react to form blue pigment. Due to its instability, it will turn into yellow pigment until All the allicin is turned into allicin. At this time, Laba garlic will appear yellow as a whole.