What is the difference between Laba garlic and sugar garlic

The main differences between Laba garlic and sugar garlic lie in the production time, process, and taste. Laba garlic is usually pickled before and after the Laba Festival, soaked in rice vinegar to present a emerald green color, and has a sour and crispy taste; Sugar garlic is marinated with white sugar or honey, with a pure white body and a sweet, sour, and refreshing taste.

1. Production Time

Laba garlic is named after the traditional pickling custom of Laba Festival, which is mostly made around the eighth day of the twelfth lunar month. It requires a low temperature environment to promote the garlic to turn green. Sugar garlic has no specific seasonal restrictions on pickling time and can be made throughout the year. The pickling cycle at room temperature is relatively short.

2. Processing Technology

Laba garlic is made from intact purple garlic cloves, which are sealed and soaked in rice vinegar for about 20 days. Acetic acid reacts with garlic enzymes to form a unique green pigment. Sweet garlic requires first salting and dehydrating fresh garlic cloves, then soaking them in a mixture of sugar substances such as white sugar and honey with white vinegar. Some methods may add a small amount of soy sauce for color adjustment.

III. Appearance Features

Successfully pickled Laba garlic presents a transparent emerald green color, and the garlic cloves maintain their intact shape. Sugar garlic appears semi transparent milky white due to sugar penetration, and some garlic bulbs with excessive sugar stains may appear light amber.

4. Flavor Differences

Laba garlic is dominated by acetic acid flavor, with a slight spicy sensation, suitable for pairing with dumplings and other noodles to relieve greasiness. Sugar garlic has a distinct sweet taste and viscous juice, with low acidity. It is often used as an appetizer or as a accompaniment to grilled meat dishes.

V. Edible Efficacy

The sulfides and acetic acid in Laba garlic help promote digestion, while sugar garlic needs to be controlled in intake due to its high sugar content. Both retain active ingredients such as allicin, but sugar garlic is more prone to fermentation and spoilage during high temperature seasons and needs to be stored in refrigeration. From a nutritional perspective, it is recommended to prioritize choosing Laba garlic, which has lower sugar content and produces more beneficial substances during the fermentation process. People with excessive stomach acid should eat less laba garlic. People with diabetes should be cautious about eating sugar garlic. Daily storage should pay attention to sealing and avoiding light. Laba garlic should be refrigerated to prevent excessive acidification, and sugar garlic is recommended to be packaged and frozen to avoid repeated thawing. When pairing with meals, sliced Laba garlic can be mixed with cold dishes, and chopped sugar garlic can be used as dipping sauce to highlight the flavor characteristics.