Laba garlic can generally be eaten after it has been green for 3 days.

Laba garlic usually refers to garlic pickled in vinegar. The finished product is green in color and tastes sour and slightly spicy. Because it is usually pickled on the eighth day of the twelfth lunar month, it is called "Laba garlic".

Soaked Laba Garlic is a traditional food that is mainly popular in my country and is a custom of the Laba Festival. The method is to put the peeled garlic cloves into a container such as a jar or bottle that can be sealed, then pour vinegar into it and seal it. Depending on the environment, the time it takes for Laba garlic to turn green is different. If you are in an environment with a large temperature difference between day and night, it can turn green in 3 days.

So, why is Laba Suan a "miserable green boy"? A complex reaction is involved here, called an enzymatic reaction. Enzymes are the key players in this reaction, and the addition of additional vinegar and lower temperatures are the conditions for the enzymes to be released.

The origin of Laba garlic

When we talk about Laba garlic, we will think of the crystal clear garlic. The custom of soaking Laba garlic in time is only found in the north. Northerners love to eat garlic, just like Shandong people love to eat green onions, especially the kind of garlic that comes in cloves. Hence the famous saying: "If you eat meat without garlic, the flavor will be reduced by half."

In fact, the custom of soaking Laba garlic has no special origin, because the ancients discovered that garlic has a more delicious flavor after being soaked in vinegar for a period of time, so the delicacy of Laba garlic also stands out. But both garlic and vinegar are foods, and they are also a way to preserve garlic, so people brew Laba garlic on the Laba Festival, so it is also named Laba garlic.