It's so easy to make Chinese Pickled Garlic at home, called Laba Garlic (腊八蒜) or Laba Suan, and in a perfect world... it will turn into Green Garlic. Originating from Northern China, made for the Laba Festival, a great starting point for Chinese fermentation to enjoy during Chinese New Years. Crisp, garlicky and addictive, you'll make this easy recipe again and again.

Why You'll Love This Recipe

Simple - only 2 core ingredients plus sugar, salt and a clean jar. No cooking or boiling, set and forget
Mellow But Bitey - fresh garlic is usually strong, but the Vinegar brings tang which is further mellowed by a touch of sugar.
Superfood - garlic is so healthy - antiviral, antibacterial and anti-inflammatory, and used in traditional Chinese medicine - have some with every meal!
Versatile Use - traditionally served with Chinese Dumplings (jiaozi) or enjoy as a side with hot pot. But more practical, slice to use in your stir fry, chop into salads or salad dressings, use it as a regular garlic substitute with the benefit of preserving garlic while kept in the fridge for easy access.

Ingredients

Purple Garlic Cloves - about 4 to 5 heads (1 pound/500g), older Garlic is better, not freshly harvested
Vinegar - Rice Vinegar or Chinese Black Vinegar enough to cover
garlic (12oz/400ml)
White Sugar
Salt

How to Make Chinese Pickled Garlic

Prepare Garlic - separate Garlic into cloves and remove papery skins.
Trim ends, and place into a sterilized jar, (allowing room for expansion). Can also buy pre-peeled Garlic.
Brine - pour Vinegar over Garlic, ensuring Garlic is fully submerged. Add Sugar and Salt. Close lid and shake.
Pickle - place in a cool, dark place at room temperature. Check daily for first few days until fermentation and greening starts at tips, shake occasionally. After 4 days, place in refrigerator for up to 2 weeks until flavor infused and garlic is greened. Flavor peaks at 4 weeks.
Store and Enjoy - keep in refrigerator for up to 6 months. Served chilled or at room temperature. If you notice off-smell, if in doubt throw it out.

Pickled Garlic Variations

Black Vinegar - this is my favorite way to enjoy Pickled Garlic. Deeper flavor and tang - Great Wall Vinegar is my go to, but can also use Chingkiang (Zhenjiang) Vinegar. As you see in the video, I usually make both versions at the same time. The garlic will be darker and not as bright jade-emerald in color. Add a splash of Soy for more flavor in this version
Spicy Pickled Garlic - add dried Chili Peppers or Sichuan Peppers. Can also add a few piece of sliced Ginger for warmth
Sweet-Savory Twist - instead of using sugar, add Honey for a floral taste, bonus points if using Australian honey, or switch vinegar by adding Balsamic, Malt Vinegar (which my father-in-law used) or Apple Cider Vinegar, but not traditional

Recipe Tips and FAQs

Rice Vinegar Substitute - substitute with White Wine Vinegar, if using Apple Cider Vinegar, that will limit greening in Garlic. White Vinegar is good, but needs to be slightly diluted
Only Use Glass Jars - plastic will leach flavors, I used sterilized Ikea Glass Jars Korken (1 litre size) or can use Mason Jars
Chinese Purple Garlic - this is the best Garlic for greening, but can be hard to find. Use the Garlic you have, but the color will vary, see more below
Easy Peel Garlic - soak in warm water for 10 minutes to help it peel easier. Or... buy pre-peeled Garlic
Clear Rice Vinegar - you'll notice that Rice Vinegar in supermarkets can be clear or have a yellow tinge. This is due to impurities or maturation of Vinegar. The clear, white Rice Vinegar is best for pickling
Garlic Too Strong - you can remove some of the bite before pickling. Dissolve ½ cup salt and 6 cups water together and place garlic in the water for 24 hours. Rinse before adding Vinegar

Why Isn't My Garlic Turning Green?

So many things can impact the color and greening. Often it is because the initial temperature of room was too warm around 68–77°F/20–25°C) is ideal but it is sensitive, or Vinegar was not acidic enough. Moving to fridge often helps kick start the color. Too cold too soon - don't place in fridge before it starts to green at room temperature. Immediate refrigeration will keep the pickled garlic white.

Young garlic, freshly harvested will not green as much. Mature, aged Garlic, stored a few months after harvest turns green more reliably. You might also need more time, up to 30 days for color to develop. So many factors can impact. Uneven greening is super common, it's still perfectly delicious, crispy, tangy and safe to eat.

How Long Does Laba Garlic Last?

When refrigerated, can last up to 6 months. Flavor matures at 4 weeks.

Is Chinese Pickled Garlic Safe To Eat?

Yes, but ensure there is no mold on garlic. I always advocate the smell test. If in doubt, throw it out.

Best Temperature for Brine?

The Vinegar Brine should be room temperature. Some recipes will ask you to dissolve sugar and salt with Vinegar in a saucepan. Do not pour hot or warm brine over Garlic. This impacts the crispness and impacts the enzymes that promote greening. No heating required, pour and shake as per recipe.

Pickled Recipes You'll Love

Pink Pickled Garlic
Quick Russian Pickled Cucumbers
Russian Sauerkraut - Kvashenaya Kapusta
Quick Pickled Carrots
Korean Kimchi
Quick Pickled Cabbage
Georgian Fermented Cabbage with Beets

This humble Chinese Pickled Garlic (腊八蒜) Laba Suan, healthy, traditional and delicious! A great way to preserve Garlic and to add it into your daily diet. Experiment with flavors and Vinegars, and this makes a thoughtful gift. I grew up eating this Pickled Garlic recipe (both my parents were born in China), so easy and only takes minute to prepare, but you can enjoy for months. Bon Appetit! Приятного аппетита!