Benefits: Laba garlic is sweet, sour and slightly spicy, with all three flavors, very delicious, can remove fishy smell, help digestion and enhance appetite; Can prevent the synthesis of nitrosamine carcinogens and prevent cancer; It has certain antioxidant effect and delays aging; In addition, Laba garlic also contains a capsaicin called propylene sulfide, and its bactericidal ability can reach110 of penicillin, which has a good killing effect on various pathogenic bacteria and parasites and can sterilize and prevent some infectious diseases.

Disadvantages: Laba garlic is rich in vitamins, which can strengthen the body when combined with acetic acid, but if eaten too much, it will produce antibacterial enzymes and make people mentally exhausted. In addition, it will also cause certain irritation to the stomach. Therefore, people with bad stomachs should not eat more, and do not eat seriously.

Laba garlic is a traditional snack of northerners, and everyone likes it at ordinary times. Especially around Laba Festival, people like to brew Laba garlic. Put peeled garlic in a sealed jar, then soak it in vinegar, and then put it in a low temperature place. After a period of soaking, the garlic inside will turn green and taste sour and slightly spicy. People can eat it as a side dish, or as a seasoning, or dip it in jiaozi.