Laba Garlic (腊八蒜, Chinese Green Pickled Garlic)

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Everyone’s heard of green eggs and ham, but green garlic? Green garlic does exist and the color is all natural! Laba garlic is garlic pickled in rice vinegar and it turns green-blue from chemical reactions that occur during the pickling process.

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Made on the 8th (ba, 八) day of the 12th month (la, 腊) of the Chinese Lunar calendar as part of the Laba Festival, Laba garlic is often eaten with dumplings on Lunar New Year’s Eve 3 weeks later.

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While the next Laba Festival isn’t until January 18 of 2024, you can still make Laba garlic to pair with dumplings, noodles, or other dishes any time of the year. They’re crunchy and juicy, and the taste is sharp and garlicky, but not like eyes-watering-nose-stinging fresh garlic. Plus, the vinegar gives it a definite sourness and a subtle sweetness. You can also add this garlic-flavored vinegar to marinades, drizzle over veggies, and brighten up other dishes.

Science behind the color!

Skip ahead if you’re not interested in the science behind this color change (it’s really cool though!).

• Garlic cells have a sulfur-containing compound called alliin floating around in their cytoplasm, or watery interior.
• Inside the cytoplasm a compartment called the vacuole stores an enzyme called alliinase.
• When the garlic is cut, the vacuole ruptures and alliinase converts alliin into allicin, the compound that gives garlic (and other alliums like onions) their signature flavor. Allicin is thus also a defense mechanism for the plant.1
• Allicin molecules interact with each other and amino acids to form pyrroles, rings of carbon and nitrogen.
• These combine to form polypyrroles and the ring structures absorb and reflect different wavelengths of light. Three- and four-membered polypyrroles have blue and green colors, and the exact color of the garlic depends on the mixture of compounds present. Pyrroles are a component of other biological pigments too, like the porphyrin rings of heme and chlorophyll (gives blood its red and leaves their green color, respectively).2
• Adding acid like vinegar helps break up the membrane separating alliinase and alliin, resulting in faster allicin and color production. However, too much acid can denature alliinase, or make it nonfunctional, as can excess heat (which is why cooking garlic takes away its sharp flavor!). Since Laba garlic is normally made during cold winter months, 3 weeks is an estimate of how long it takes the garlic to change color. Warmer conditions make it happen faster.3
• I find the biological function and chemical mechanism behind the color change fascinating!

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