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Laba Garlic Recipe

If you are looking for a laba garlic recipe, you have come to the right place. This article will discuss the ingredients you will need, as well as the picking, cooking, and pickling methods. It will also touch on the health benefits of this type of garlic.

Ingredients for picking

Laba garlic is a pickled food from China. It is a type of Chinese garlic that is vinegar preserved and has a green color. Aside from its taste, its health benefits are also widely appreciated.

Garlic is rich in micronutrients and anti-inflammatory, hypoglycemic and immune regulation effects. The active peptides in Laba garlic can inhibit the growth of E. coli and S. aureus. Moreover, it has the ability to inhibit the onset of colds. In addition, it has the lipid-lowering and anti-tumor properties.

Traditionally, “Laba” garlic was pickled under atmospheric pressure, which still continues to be the most common method of producing the product. However, it has been found that dense phase carbon dioxide processing can accelerate the greening process and can reduce processing time.

Another technique for producing “Laba” garlic is using acetic acid and CO2 fumigation. This method preserves the cloves and prevents them from oxidizing. Nevertheless, it requires temperatures of 20 degC for 15 days.

Another method to produce Laba garlic is using a pulsating pressure pickling process. This is a promising pickling method that may provide good processing efficiency and high quality of garlic.

Another pickling method is the purple garlic pickle. This is a method of producing a uniform, crisp, and tasty pickle. This pickle requires approximately 500 grams of purple garlic and 250 grams of rice vinegar. You also need to add 8 grams of salt and 35 grams of rock sugar.

Other ingredients for picking laba garlic include rock sugar and instant salt. They are said to boost the appetite, help in digestion, and prevent aging. These ingredients are usually mixed with brown rice vinegar and are then stored in a refrigerator or freezer.

Pickling “Laba” garlic is a Chinese tradition. It is typically served with dumplings on the eighth day of the 12th lunar month, Laba festival. Also known as La Month, Laba is a traditional holiday that is celebrated in northern China. Among other festivities, the festival includes killing pigs, drinking Laba porridge, and pickling Laba garlic.

Laba garlic is a popular snack in China. It is eaten during the festival because of its flavor and health benefits. Normally, it is accompanied by greasy food like fried chicken, dumplings, and steamed buns.

Pickling method

If you’re looking for a delicious Chinese recipe, you’ll want to try pickled “Laba” garlic. This is an acidic snack that’s popular in China and elsewhere because of its crisp texture and flavor.

It’s easy to make and can be eaten for months. The key is to pick the right type of vinegar. You can use either white wine vinegar or apple cider vinegar. Depending on your budget, you can also opt for a less expensive generic brand.

Laba garlic is said to be able to open your appetite and increase your digestion. However, it’s best to keep it in moderation. Eating too much can cause stomach pain.

This tasty dish is often eaten with meats, dumplings, and other greasy foods. During the Chinese New Year, a pickled version is especially popular.

To make a batch, you’ll need garlic, vinegar, rock sugar, and instant salt. When the ingredients are combined, they react with air and sunlight, causing the cloves to turn green. After a few days, the pickled “Laba” garlic is ready to eat.

Pickled Laba garlic is also a great way to keep your garlic fresh. Just be sure to store it in a cool place.

After the pickling process is complete, you can store the pickled garlic in the refrigerator. For optimal taste, let it sit for about three weeks before serving.

You may choose to add other herbs and spices to the pickling liquid. For example, you could substitute 500 grams of white onions for the red ones. But the color and flavor of the pickles will remain the same.

In order to ensure a longer shelf life, you can use acidic vinegar. Acidic vinegar will balance the flavor of your garlic. Garlic is an important ingredient in many dishes.

Pickling is an ancient food preservation technique. Garlic is a versatile vegetable that works well with a wide range of flavors. By using a pickling method, you can preserve your gourmet garlic until it’s harvested next time.

You can also purchase a colorful form of garlic, which is also known as pink-purple Creole garlic. It’s a great choice for your appetizer platters or for dipping vegetables.


Laba garlic is a Chinese delicacy that is used to treat and prevent colds and to lower blood pressure. It is a type of garlic that is pickled and tastes sour and spicy. In China, it is commonly eaten during the Laba Festival, which takes place in the eighth day of the 12th lunar month.

The main ingredients are garlic and vinegar. Garlic is a common ingredient in Chinese medicine and the taste of laba garlic is thought to increase appetite, aid digestion and help to prevent cancer. However, the taste is said to be milder than regular garlic.

Aside from the taste, the laba garlic also contains active peptides. These peptides are a group of compounds called chemical messengers in animals, and they regulate a variety of functions in the body. They act as antioxidants and hormones that help to control growth, fertility, metabolism and immune function.

Laboratory studies have shown that “Laba” garlic is greener and possesses higher concentrations of several phenolic compounds than raw garlic. But the structure of these pigments is still unknown.

A number of studies have been conducted to determine the effects of greening on the appearance and economic value of garlic products. Previous research has shown that low temperature storage can enhance garlic greening. During the traditional processing of “Laba” garlic, non-organosulfur compounds were negligible at the beginning and gradually increased during the process.

This study aimed to investigate the changes in the organosulfur, sugar, phenolic and peptide compounds of “Laba” garlic during the process. These compounds are believed to be responsible for the sweet and sour taste of the product. Moreover, these compounds also play a role in the antibacterial activity of the product.

The results showed that the relative concentrations of major organosulfur compounds, such as dithiosulfinate, thiosulfinate and 1-propenyl thiosulfinate, were gradually reduced from day 3 to 42. While the concentrations of these compounds were higher than that of the corresponding compounds in raw garlic, they were significantly less than the concentrations at the initial time.

The study suggested that the primary metabolites of garlic include l-tyrosine, glutamic acid, organic acids and sugar alcohols. Among these, the l-tyrosine and l-tyrosol exhibited the largest increase during the processing. Although it is not clear whether the concentrations of these compounds actually contribute to the flavor of the product, the increase was considered significant.

Health benefits of laba garlic

Health benefits of laba garlic include its ability to fight aging, boost the immune system and relieve bloating and diarrhea. It also contains nutrients such as potassium, zinc, selenium, iron, and folic acid. It is also known to help with digestion.

Laba garlic is one of the traditional foods in Chinese cuisine, especially in Northern China. It is often eaten alongside meats and fatty foods. Although the health benefits of garlic have not been fully studied, the food is said to have digestive, anti-aging, and cancer fighting properties.

“Laba” garlic has an attractive green color that gives it a distinct taste. This is due to the presence of three different types of active peptides. The peptides are believed to regulate growth, metabolism, fertility, and other life functions.

Laboratory studies suggest that the peptides present in laba garlic may have a strong antimicrobial activity. These peptides are able to inhibit the growth of E. coli and S. aureus.

The study also suggests that the peptides found in laba garlic could be promising candidates for functional foods. Specifically, it has been shown that the peptide F3-3-c might have potential for antibiotics.

One major challenge in processing laba garlic is the formation of an attractive green color. To address this, researchers designed an experiment that simulated the traditional process used in “Laba” garlic by soaking the garlic cloves in an acetic acid solution.

Sensory testers were asked to rate the color, texture, and flavor of the pickled garlic. Each person was trained in sensory evaluation. After a period of 10-20 days, the pickled garlic is ready to eat.

Aside from its health benefits, the peptides in laba garlic have a low toxicity and provide a theoretical basis for natural antimicrobial peptide drugs. Ultimately, it is unclear how much of these peptides are absorbed by humans, but based on the findings of the study, the peptides might prove to be promising candidates for antimicrobials.

While more research is needed to determine the specific parameters that can affect the texture and flavor of HHP treated garlic, the results of the study indicate that HHP treatment can maintain or enhance the appearance and texture of laba garlic.

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