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On the eighth day of the twelfth lunar month every year， almost every household makes Laba vinegar when they eat dumplings On the New Year's Eve. Slight garlic spicy blends in the acidity of vinegar. Garlic spicy flavor eliminates a lot and blend in a hint of sweet and sour taste as soaking in vinegar.
Laba vinegar and Laba garlic is not only delicious， but also has appetizing effect， especially in Shanxi， where people eat them not only when eating dumplings， but also eating braised noodles.
So should Laba vinegar and Laba garlic must be soaked on the eighth day of the twelfth lunar month in order to make garlic seductive green？
First， the temperature should be appropriate. Hypothermia is a condition of breaking dormancy of garlic， activating garlic enzymes， garlic coming green. In the dye-forming process， γ-glutamyl endopeptidase is essential. The formation of "Laba garlic" green pigment and red onion change has a certain similarity， when allyl and propenyl sulfur oxides are present， the green transition occurs； when propenyl sulfur oxides is present and allyl sulfur oxide does not exist， red change takes place.
Secondly， garlic enzyme is the key. Garlic green garlic enzyme plays a catalytic action. Vinegar， Pickling "Laba garlic" increases membrane permeability， make garlic green change happen without destroying the cell wall.
Finally， choose a good vinegar. Vinegar selection is also a very important step. According to their own taste， acidic or sweet， different quantity vinegar is added to soak. Meanwhile， a cool place is needed to preserve.
The study found that after interacting with vinegar， Laba vinegar’s antioxidant， free radical scavenging ability greatly enhanced. But Laba garlic stimulates gastric acid secretion， thus it’s not benificial for people who suffering from gastric ulcer and gastric acid hypersecretion unfit. In addition， although garlic can prevent intestinal diseases， for those already suffering from more severe diarrhea， they should draw a line between Laba garlic. Because garlic will increase the stimulation of the intestinal mucosa， thereby aggravate the symptoms of diarrhea.
Laba vinegar and Laba garlic is not only delicious， but also has appetizing effect， especially in Shanxi， where people eat them not only when eating dumplings， but also eating braised noodles.
So should Laba vinegar and Laba garlic must be soaked on the eighth day of the twelfth lunar month in order to make garlic seductive green？
First， the temperature should be appropriate. Hypothermia is a condition of breaking dormancy of garlic， activating garlic enzymes， garlic coming green. In the dye-forming process， γ-glutamyl endopeptidase is essential. The formation of "Laba garlic" green pigment and red onion change has a certain similarity， when allyl and propenyl sulfur oxides are present， the green transition occurs； when propenyl sulfur oxides is present and allyl sulfur oxide does not exist， red change takes place.
Secondly， garlic enzyme is the key. Garlic green garlic enzyme plays a catalytic action. Vinegar， Pickling "Laba garlic" increases membrane permeability， make garlic green change happen without destroying the cell wall.
Finally， choose a good vinegar. Vinegar selection is also a very important step. According to their own taste， acidic or sweet， different quantity vinegar is added to soak. Meanwhile， a cool place is needed to preserve.
The study found that after interacting with vinegar， Laba vinegar’s antioxidant， free radical scavenging ability greatly enhanced. But Laba garlic stimulates gastric acid secretion， thus it’s not benificial for people who suffering from gastric ulcer and gastric acid hypersecretion unfit. In addition， although garlic can prevent intestinal diseases， for those already suffering from more severe diarrhea， they should draw a line between Laba garlic. Because garlic will increase the stimulation of the intestinal mucosa， thereby aggravate the symptoms of diarrhea.