Laba garlic is a specialty in Northern China. It is very easy to make Laba garlic. The 3 major factors are temperature, vinegar, and sunlight. I shared why Laba garlic may show blue, green, and yellow in different conditions. So you will have better control of the color, flavor, and crunchiness. Lower temperature, vinegar, and darkness are the 3 keys to emerald green Laba garlic. By increasing the initial vinegar temperature, you will speed up the greening process. If you like sweet and sour garlic, you may also add some crushed rock sugar into the bottle before covering the lid.

How to make Laba garlic:
Garlic that has been fridged
Rice vinegar (Warm rice vinegar no higher than 70C will speed up the greening)

Keep in a dark place at room temperature (4~25C preferred) for 1~2 weeks

Reminder:
Metal lids may rust due to the vinegar. If using metal ones, it is better to line the mouth of the bottle with plastic wrap before putting on the lids

Laba Garlic, 腊八蒜