Can you make Laba garlic all year round?

In principle, as long as the temperature is kept constant at 0-8℃, you can make Laba garlic all year round. The name "Lahai Garlic" comes from the custom of soaking garlic in vinegar on the eighth day of the eighth month in northern China. But in fact, Lahai Garlic can not only be made on the eighth day of the Lunar New Year, as long as the brewing temperature is appropriate, it can also be made.

Lapa Garlic

Lapa Garlic is a traditional snack mainly popular in the north of China, especially in northern China, and it is a festival food for Lapa Festival.

Laha garlic is usually garlic pickled in vinegar, which is bright green in color and has a sour and slightly spicy taste. It is called Lapa Garlic because it is mostly pickled on the eighth day of the Lunar New Year.

The main ingredient of Laha garlic is vinegar, whose main component acetic acid has a good antibacterial or bactericidal effect. Garlic enzyme plays a catalytic role in the green transformation of garlic, so the finished product is emerald green.