Laba garlic turns green in a few days.

Laba garlic takes about 20 days to turn green.

When pickled laba garlic, the higher the temperature, the faster the green change. Once it turns green, it needs to be stored at 0~4℃. When the temperature is too high, the degradation rate of green pigment in garlic will be accelerated, the texture will become soft and the crisp taste will be lost.

The temperature below 0℃ will also affect the quality of Laba garlic. Laba garlic soaked in rice vinegar is more likely to form green, with moderate acidity and spicy taste, and has suitable sensory qualities such as aroma and sweetness.

Making skills of Laba garlic

Point 1: Choose garlic.

Pickled laba garlic, it is best to choose purple garlic, because purple garlic tastes more crisp and has a stronger flavor. We also have to pick out the rotten garlic cloves and peel the plump garlic cloves. I'll tell you another trick to peel garlic: soak garlic cloves in clean water for 10 minutes, and then peel them, which will be very easy.

Point 2: Cut garlic.

When pickling Laba garlic, the garlic cloves must be kept dry, so the garlic cloves must be dried or washed and dried. Then cut off the head and tail of garlic. This is very important.

Because the key to the greening of Laba garlic is to destroy the cell structure of garlic by soaking in vinegar, we can greatly increase the contact area between garlic and vinegar by cutting off the tail, thus awakening the dormant garlic, giving birth to chemicals and making garlic turn green quickly.