Why pickled Laba garlic doesn't turn green

Laba garlic is usually pickled with vinegar. Its taste is slightly sour and spicy, and its color is about to drip. It is usually pickled around the eighth day of the twelfth lunar month, so it is called Laba garlic. However, purple garlic is used when pickling Laba garlic, and rice vinegar is generally used. With the correct pickling method, it can become emerald green in a few days. When many people pickle Laba garlic, it is still white after a long time, which may be different from pickling Laba garlic.

Laba garlic needs to be kept at low temperature, so it is best to keep it in winter and put it in the refrigerator first. At 0~4℃, alliinase contained in garlic will be activated and garlic will turn green. The reason why Laba garlic pickled by many people does not turn green is because the season of pickling is wrong, and even many people still pickle Laba garlic in spring, so the probability of garlic turning green is very low. During Laba Festival,

In addition to low temperature conditions, pickled Laba garlic needs vinegar. Only when it is sour enough, garlic will turn green. Garlic will be completely soaked in rice vinegar. Many people like to put soy sauce and other materials in order to taste garlic, which will be counterproductive. Garlic does not turn green easily. When pickling garlic, the container must be scrubbed clean without any moisture, and it should be sealed and placed away from light.

In fact, if handled properly, Laba garlic can turn green in three days. First, choose good purple garlic when pickling, choose some garlic cloves with loose skin, preferably those with fast buds, remove the stems and roots of garlic, let vinegar quickly enter the garlic, and then seal the container.

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