Can Laba garlic be eaten after it turns green and white?

Garlic contains some sulfides, amino acids and organic acids. These substances were originally colorless, but under low temperature and acidic conditions, they reacted to produce yellow and blue pigments, which turned green together.

However, blue pigment is unstable and easy to decompose under high temperature or strong light. Yellow pigment remains, and garlic turns yellow and white. Therefore, the temperature of Laba is low, it is easy to form blue pigment, and garlic is not easy to get moldy, which is very suitable for Laba garlic.

Therefore, it can be judged that if your pickled garlic doesn't turn green and then turns yellow and white, it may be because the brewing environment is too hot or in a place where you can see light. However, Laba garlic also has the possibility of mildew, so we should pay attention to prevention.

Laba garlic turns green and then white;

As long as it can be eaten, Laba garlic is generally recommended to be pickled around the eighth day of the twelfth lunar month every year. Because the temperature is the lowest during this period, the prepared Laba garlic can be preserved for a long time, and the color of pickled garlic is easy to turn green. However, if you miss the eighth day of the twelfth lunar month, it doesn't matter if you pickle garlic in the remaining winter and spring.

Generally speaking, homemade laba garlic is kept clean and hygienic during the production process. Tableware is sterilized at high temperature and does not touch oil substances. Therefore, it can be stored for 1-2 months in winter and spring.

However, domestic Laba garlic does not contain preservatives, and it is easy to breed bacteria because of its long time and excessive contact with air and bacteria in the air. So it is not recommended to eat homemade Laba garlic for more than two months. However, if it is Laba garlic processed by the manufacturer, the shelf life needs to look at the packaging label.