A Journey Through China’s Laba Festival: The Story of Laba Garlic


Laba Garlic is a traditional cuisine popular in northern China, particularly in the northeast. It is a Laba Festival custom. It’s called Laba Garlic because it was created on December 8th, according to the lunar calendar.

Greetings from the realm of Chinese food, beginning with a recipe for Chinese Laba Garlic. Today we’ll learn more about the “Laba Garlic” meal. This savory recipe for a classic Chinese meal from China’s Lanzhou province has been passed down through the generations and has become a national favorite.

Laba Garlic, also known as “Laba Suan,” is a delicious dish made with fresh garlic, soy sauce, and other tasty ingredients.

In this recipe post, we’ll examine more deeply the history and cultural significance of Laba Garlic, as well as show you how to make this wonderful delicacy at home. So, whether you’re a seasoned chef or a novice in the kitchen, be ready to embark on a culinary trip as we explore Chinese flavors and learn how to make this popular dish.

What makes LaBa Garlic green?

When garlic encounters vinegar, the acid in the vinegar breaks down the garlic cells, releasing the sulfur component allicin. Allicin interacts with amino acids, which are also found in garlic. As a result, carbon-nitrogen rings known as pyrroles are formed. Four pyrroles joined together to produce the color green, which is why pickled garlic turns green.

Laba Garlic

How does LaBa Garlic taste?

It is traditionally sour, juicy, crunchy, and slightly spicy. It lends brightness to the main courses. This recipe is a modern technique to neutralize the sourness with extra sweetness. This improves the flavor of the sweet and sour pickled garlic.


  • 5 to 6 head white purple garlic
  • 3/4 cup white vinegar
  • 3/4 cup brown (rice) vinegar
  • 2 tbsp white sugar
  • 2 little clear glass bottles or jars


  1. Peel 5 or 6 garlic heads, then cut off the bottom ends and any damaged garlic cloves.
  2. Fill each bottle/jar halfway with garlic cloves.
  3. Fill each bottle/jar with 1 tablespoon sugar.
  4. Fill the bottle/jar halfway with each type of vinegar, making sure all garlic cloves are covered.
  5. Close the bottle/jar tightly and place it near a window in a cool environment for 2 – 3 days.

Relax, unwind, and enjoy the show! Enjoy!


  • Use only clear glass bottles/jars. If you don’t have any, a clear glass container would suffice. That is, for health reasons, no plastic is desired.
  • Sway the bottle 3-4 times during filling to get a fuller bottle/jar of garlic cloves. The small garlic cloves would naturally blend in with the larger garlic cloves. This eliminates possible air in the bottle/jar by minimizing space and maximizing quantity.
  • The amount of vinegar needed is determined by the size of the bottle/jar. More vinegar may be required if the bottle/jar is larger. The trick is that the vinegar must cover all of the garlic cloves.
  • The sugar-to-vinegar ratio is 1:5. If more vinegar is required, make sure you add more sugar for flavor.
  • Cap the bottle/jar as tightly as you can. Sway the bottle/jar slowly to help all the sugar dissolve in the vinegar. To put it another way, DO NOT SHAKE the bottle/jar.
  • Because this is a winter snack, keep the bottle/jar in a cool place.


Laba garlic can be eaten raw. After removing it from the jar, it may be used to serve rice, which is tasty and appealing and can stimulate hunger. It is also an excellent condiment for dumplings and noodles, and it may be used to add flavor to cold meals.

It is a healthful component for Chinese New Year recipes, and it provides a touch of green to stir-fried dishes with potato, mushrooms, roots, fatty sausage, beef, pork, or bacon. It also takes full use of the sweet and sour taste of garlic, giving it a unique flavor.


If you don’t want to make it from scratch use our recipe. You can get it through Amazon or your local market, such as Walmart.

Laba Garlic

How Should Chinese Laba Garlic Be Stored?

Garlic bulbs should be stored in a cool, dark, and dry place like a pantry, cellar, or refrigerator. Before storing, make sure to clean up any dirt or debris. Avoid putting garlic bulbs near meals with strong fragrances since they will absorb the odors and flavors.

Regularly inspect the garlic bulbs for symptoms of decomposition, such as mold, soft spots, or sprouting. Remove any damaged bulbs to avoid contaminating the others.

You can freeze the garlic if you want to keep it for a longer amount of time. Place the garlic in an airtight container or freezer bag after peeling and chopping it. Label and date the container, then freeze it for up to six months.

Keep in mind that the storage time for garlic varies according to its freshness, variety, and storage conditions. When keeping food, always use your best judgment and common sense, and discard anything that appears or smells off.


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