The Laba garlic is a vinegar-preserved garlic. Its refined color is green or blue and its taste is sour and slightly spicy. Because it is usually made in the 8th day of the 12th month of the Chinese Lunar calendar, the Laba Festival, it was named Laba garlic.[1] In general, green and vinegary garlic is called Laba garlic.[2]
Laba garlic in jarslaba garlic
Laba vinegar is the vinegar used to pickle the Laba garlic. The custom of making Laba garlic is more prevalent in northern China. Laba garlic and vinegar with dumplings are traditional foods for the Spring Festival in China. Laba garlic alone could also be a Chinese New Year dish.[3]
The specific history of Laba garlic is unknown; One popular saying is that "garlic" and "count" are homonyms in Chinese. Businessmen usually count their financial income and expenditure of the year in lunar December eighth, and creditors also collect debts on this day. Because this day is close to China's traditional Spring Festival, the firms tapu direct debt collecting in people's homes. So the gift of vinegar pickled garlic indicated debt collection.[4]
Preparation
Prepare a container. Skin and wash the garlic. Put garlic and vinegar into the container and seal it. Sugar and salt may be added according to personal preference. Place it in a low-temperature environment. Storage time is not fixed, usually about 20 days, until the color is green.[4][5]
In some areas and families, there is a method of making "Orthodox" Laba garlic, using specific purple garlic and rice vinegar in the eighth day of lunar December.
Source of color
The abundant sulfur compounds in garlic are responsible. These are normally kept separate from an enzyme (alliinase) that can act on them. However, acidity damages the cells of the garlic, allowing the enzyme to cleave the sulfur-containing compound alliin to release reactive thiosulfinates. These then react with each other and with amino acids found naturally within cells to make pyrroles, clusters of carbon-nitrogen rings.[6][7] These rings can be linked together into polypyrrole molecules. Ring structures absorb light and thus appear colored. The exact color depends on the number of pyrrole rings and the amino acids involved. When four of the pyrrole rings have been joined together, the resulting structure is very like phycobilin, a compound used by algae and some bacteria to capture light for photosynthesis. In laba a mixture of compounds are present, resulting in the green-blue colour. The pyrrole pigments are safe to eat.[8][9][10]
^"Laba Garlic Recipe". Simple Chinese Food. Retrieved 15 February 2022.
^Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN978-0-85404-190-9.
^Happiness inside Laba garlic) 2 February 2014 at the Wayback Machine, 163news
^ abPanda, Cheffy (10 August 2018). "Recipe: how to cook Chinese food, Laba Garlic (pickle)". Panda Cheffy. Retrieved 24 January 2022.
^Bai, Bing; Chen, Fang; Wang, Zhengfu; Liao, Xiaojun; Zhao, Guanghua; Hu, Xiaosong (2005). "Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product". Journal of Agricultural and Food Chemistry. 53 (18): 7103–7107. doi:10.1021/jf051211w. PMID 16131117. Retrieved 24 January 2022.
^Imai, Shinsuke; Akita, Kaori; Tomotake, Muneaki; Sawada, Hiroshi (2006). "Model Studies on Precursor System Generating Blue Pigment in Onion and Garlic". Journal of Agricultural and Food Chemistry. 54 (3): 848–852. doi:10.1021/jf051980f. PMID 16448193.
^Cho, Jungeun; Lee, Seung Koo; Patil, B.S.; Lee, Eun Jin; Yoo, Kil Sun (2009). . Acta Horticulturae (841): 491–494. doi:10.17660/ActaHortic.2009.841.66. Archived from the original on 25 August 2018. Retrieved 29 January 2022.
^McGee, Harold (6 December 2006). "When Science Sniffs Around the Kitchen". Curious Cook.
^Cho, Jungeun; Lee, Eun Jin; Yoo, Kil Sun; Lee, Seung Koo; Patil, Bhimanagouda S. (1 January 2009). "Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (Allium sativum L.)". Journal of Food Science. 74 (1): C11–C16. doi:10.1111/j.1750-3841.2008.00986.x. ISSN 1750-3841. PMID 19200080.
^Lukes, T. M. (1986). "Factors Governing the Greening of Garlic Puree". Journal of Food Science (published November 1986). 51 (6): 1577. doi:10.1111/j.1365-2621.1986.tb13869.x. ISSN 1750-3841.
August 23, 2023
laba, garlic, vinegar, preserved, garlic, refined, color, green, blue, taste, sour, slightly, spicy, because, usually, made, 12th, month, chinese, lunar, calendar, laba, festival, named, general, green, vinegary, garlic, called, jarslaba, garliclaba, vinegar, . The Laba garlic is a vinegar preserved garlic Its refined color is green or blue and its taste is sour and slightly spicy Because it is usually made in the 8th day of the 12th month of the Chinese Lunar calendar the Laba Festival it was named Laba garlic 1 In general green and vinegary garlic is called Laba garlic 2 Laba garlic in jarslaba garlicLaba vinegar is the vinegar used to pickle the Laba garlic The custom of making Laba garlic is more prevalent in northern China Laba garlic and vinegar with dumplings are traditional foods for the Spring Festival in China Laba garlic alone could also be a Chinese New Year dish 3 Contents 1 Culture 2 Preparation 3 Source of color 4 See also 5 ReferencesCulture EditThe specific history of Laba garlic is unknown One popular saying is that garlic and count are homonyms in Chinese Businessmen usually count their financial income and expenditure of the year in lunar December eighth and creditors also collect debts on this day Because this day is close to China s traditional Spring Festival the firms tapu direct debt collecting in people s homes So the gift of vinegar pickled garlic indicated debt collection 4 Preparation EditPrepare a container Skin and wash the garlic Put garlic and vinegar into the container and seal it Sugar and salt may be added according to personal preference Place it in a low temperature environment Storage time is not fixed usually about 20 days until the color is green 4 5 In some areas and families there is a method of making Orthodox Laba garlic using specific purple garlic and rice vinegar in the eighth day of lunar December Source of color EditThe abundant sulfur compounds in garlic are responsible These are normally kept separate from an enzyme alliinase that can act on them However acidity damages the cells of the garlic allowing the enzyme to cleave the sulfur containing compound alliin to release reactive thiosulfinates These then react with each other and with amino acids found naturally within cells to make pyrroles clusters of carbon nitrogen rings 6 7 These rings can be linked together into polypyrrole molecules Ring structures absorb light and thus appear colored The exact color depends on the number of pyrrole rings and the amino acids involved When four of the pyrrole rings have been joined together the resulting structure is very like phycobilin a compound used by algae and some bacteria to capture light for photosynthesis In laba a mixture of compounds are present resulting in the green blue colour The pyrrole pigments are safe to eat 8 9 10 See also EditList of garlic dishesReferences Edit Laba Garlic Recipe Simple Chinese Food Retrieved 15 February 2022 Block E 2010 Garlic and Other Alliums The Lore and the Science Royal Society of Chemistry ISBN 978 0 85404 190 9 Happiness inside Laba garlic Archived 2 February 2014 at the Wayback Machine 163news a b Panda Cheffy 10 August 2018 Recipe how to cook Chinese food Laba Garlic pickle Panda Cheffy Retrieved 24 January 2022 Bai Bing Chen Fang Wang Zhengfu Liao Xiaojun Zhao Guanghua Hu Xiaosong 2005 Mechanism of the greening color formation of laba garlic a traditional homemade chinese food product Journal of Agricultural and Food Chemistry 53 18 7103 7107 doi 10 1021 jf051211w PMID 16131117 Retrieved 24 January 2022 Imai Shinsuke Akita Kaori Tomotake Muneaki Sawada Hiroshi 2006 Model Studies on Precursor System Generating Blue Pigment in Onion and Garlic Journal of Agricultural and Food Chemistry 54 3 848 852 doi 10 1021 jf051980f PMID 16448193 Cho Jungeun Lee Seung Koo Patil B S Lee Eun Jin Yoo Kil Sun 2009 Separation of Blue Pigments in Crushed Garlic Cloves The Color Forming Potential of Individual Amino Acids Acta Horticulturae 841 491 494 doi 10 17660 ActaHortic 2009 841 66 Archived from the original on 25 August 2018 Retrieved 29 January 2022 McGee Harold 6 December 2006 When Science Sniffs Around the Kitchen Curious Cook Cho Jungeun Lee Eun Jin Yoo Kil Sun Lee Seung Koo Patil Bhimanagouda S 1 January 2009 Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves Allium sativum L Journal of Food Science 74 1 C11 C16 doi 10 1111 j 1750 3841 2008 00986 x ISSN 1750 3841 PMID 19200080 Lukes T M 1986 Factors Governing the Greening of Garlic Puree Journal of Food Science published November 1986 51 6 1577 doi 10 1111 j 1365 2621 1986 tb13869 x ISSN 1750 3841 Retrieved from https en wikipedia org w index php title Laba garlic amp oldid 1157871488, wikipedia, wiki, book, books, library,
