Laba Garlic (腊八蒜, Chinese Green Pickled Garlic)

Everyone has heard of green eggs and ham, but did you know that green garlic exists? This is all-natural! Laba garlic is garlic pickled in rice vinegar, and its color transforms to green-blue due to chemical reactions that take place during the pickling process.

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Traditionally made on the 8th (ba, &#;) day of the 12th month (la, &#;) in the Chinese Lunar calendar during the Laba Festival, Laba garlic is commonly enjoyed with dumplings on Lunar New Year's Eve, which occurs about three weeks later.

Even though the next Laba Festival is on January 18 this year, you can prepare Laba garlic to enjoy alongside dumplings, noodles, or any dish throughout the year. The garlic is crunchy and juicy, offering a sharp yet mellow garlicky flavor that won't make your eyes water like fresh garlic does. The vinegar also adds a unique sourness combined with a subtle sweetness. Additionally, you can use this garlic-infused vinegar in marinades, drizzle it over vegetables, or enhance other recipes.

Eating Laba garlic with dumplings is essential for Lunar New Year's Eve! Stay tuned for a dumpling recipe coming soon.

Ingredients

• Garlic: Many prefer using purple garlic for its higher allicin content, but standard garlic works perfectly fine. Older garlic tends to have a sharper flavor and changes color more quickly, likely due to the accumulation of allicin (which has a relatively short half-life).
• Vinegar: I exclusively use Chinese black vinegar, also known as Zhenjiang or Chinkiang vinegar, as it’s traditional. However, any type of rice vinegar will suffice.
• Sugar: It's possible to prepare this without sugar, but I find it complements the garlic's pungency and the vinegar's acidity beautifully.

Understanding the Color Change

If you’re not intrigued by the science behind this color transformation, feel free to skip ahead. However, it's worth understanding!

• Garlic cells contain a sulfur compound called alliin in their cytoplasm.
• A compartment within the cytoplasm, known as the vacuole, stores the enzyme alliinase.
• Upon cutting garlic, the vacuole ruptures, allowing alliinase to convert alliin into allicin, which is responsible for that characteristic garlic flavor. Allicin also serves as a defense mechanism for the plant.
• Allicin molecules interact with each other and with amino acids to create pyrroles, which are ring structures containing carbon and nitrogen.
• These recombine to form polypyrroles, which absorb and reflect varying wavelengths of light. The number of rings in the polypyrroles determines the color, with three- and four-membered structures producing blue and green hues. The precise color of the garlic hinges on the specific mixture of these compounds. Interestingly, pyrroles are found in biological pigments such as the porphyrin rings of heme and chlorophyll, imparting red and green colors, respectively.
• The addition of an acid like vinegar accelerates the breakdown of the membrane separating alliin and alliinase, leading to quicker allicin formation and color change. However, excessive acid may denature alliinase, rendering it ineffective, as can high heat (which is why cooked garlic is milder). Laba garlic is generally prepared during the chilly winter months, and about three weeks is the estimated time required for the garlic to change color, with warmer conditions speeding up the process.
• Understanding the biological function and chemical mechanisms behind this color change is incredibly fascinating!

Print

Laba Garlic (Chinese Green Pickled Garlic)

Recipe by Fiona

Course: Side Dish

Cuisine: Chinese

Difficulty: Easy

Servings

4

servings

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Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 heads garlic (approximately 105g)
• 150g (½ cup + 2 tbsp) Chinese black vinegar
• 5g (1 tsp) white granulated sugar

Directions

• Peel the garlic, separating the cloves. Optionally rinse and dry the cloves. Remove any bad parts if necessary.
• Fill a clean jar with the prepared garlic cloves. Don't overfill; leave space for the vinegar. Pour in the vinegar and sugar, then swirl the jar gently to mix. Add more vinegar if needed to cover the garlic completely.
• Close the jar tightly and store it in a dark, cool, and dry location until the garlic transforms to a green-blue color (approximately three weeks). Warmer environments speed up the greening, but too much heat can hinder the process.
• Check your garlic every few days until some pieces begin to turn green (typically, the ones at the bottom will change color first). While it's technically possible to eat the garlic at any time, once it reaches your desired shade of green, it's ready to eat. Refrigerate the jar after opening or when you'd like to halt the color change. If left too long, the garlic may turn an unappetizing brown and taste unusual.
• Enjoy your Laba garlic with dumplings, soup, rice, noodles, or whatever you choose!

Notes

• Pickling time can be highly influenced by factors like temperature, light exposure, vinegar acidity, and garlic age. Make adjustments accordingly!

Sources

Wikipedia is also a great resource if you're curious!

1. Location of alliin, alliinase, and their properties: tastefulscience.com//08/garlic/
2. Garlic chemistry: curiouscook.com/site//12/when-science-sniffs-around-the-kitchen.html
3. Relevant info for the chef: homecookworld.com/why-did-my-garlic-turn-blue/
4. Fun antimicrobial info: asm.org/Articles//July/Old-Wives-Tales-and-Garlic-as-an-Antibiotic-Are-Mi