Laba Garlic The Color-Changing Garlic That May Help Reduce Bad Cholesterol
Introduction
Laba Garlic is a traditional Chinese fermented garlic prepared during the cold season. When garlic sits in rice vinegar or apple cider vinegar, it slowly turns green, blue, or turquoise—a completely natural reaction caused by sulfur compounds and amino acids in the garlic.This vinegar-infused garlic becomes:
Softer
Milder in flavor
Packed with antioxidants
Easier to digest
Many people believe it may help improve cholesterol levels, support heart health, boost immunity, and promote gut health.
Below is the full, authentic, step-by-step recipe.
Ingredients
2 cups peeled whole garlic cloves (fresh, firm garlic)
2 cups rice vinegar or apple cider vinegar
1–2 tbsp sugar (optional; helps mellow flavor)
1 clean glass jar with tight lid
Vinegar must be 5% acidity.
Instructions (Traditional Method)
Prepare the Garlic
Separate cloves from the bulb.
Peel completely.
Remove any damaged or bruised cloves.
Rinse and dry very well (no moisture to avoid mold).
Sterilize the Jar
Rinse jar with hot water.
Dry fully.
(A clean, dry jar ensures safe fermentation.)
Add the Garlic to the Jar
Pack the peeled garlic cloves tightly, but don’t crush them.
Prepare the Vinegar Mixture
In a bowl, mix:
2 cups vinegar
1–2 tbsp sugar (optional)
Stir until sugar dissolves.
Pour Vinegar Over Garlic
Make sure all cloves are fully submerged.
Leave at least 1 cm space at the top.
Seal the jar tightly.
Ferment
Store the jar in a cool place (15–20°C) away from direct sunlight.
Over 7–20 days, the garlic will naturally turn:
Green
Blue
Teal or turquoise
This is harmless and is the signature of Laba garlic.
When Is It Ready?
After 2–3 weeks, the garlic becomes soft and tangy.
The vinegar becomes infused with garlic and turns slightly sweet.
You can eat:
The garlic cloves
The garlic-infused vinegar
Both are beneficial.
Storage
Keep refrigerated.
Lasts up to 6 months or longer.
Benefits
May Help Reduce Bad Cholesterol (LDL)
Garlic contains allicin, a compound known to help lower LDL levels.
Vinegar may also improve lipid metabolism.
Together, they make a powerful heart-supporting combo.
Boosts Immunity
Fermented garlic is rich in antioxidants and antimicrobial properties.
Supports Heart & Artery Health
Improves blood flow
Reduces inflammation
Supports healthy blood pressure
Aids Digestion & Gut Health
Vinegar fermentation supports gentle probiotic activity.
Natural Detox Support
Helps with cleansing the bloodstream and supporting liver function.
How to Consume It
Eat 1–2 cloves daily.
Add to salads or drizzle vinegar on vegetables.
Mix 1 tbsp garlic vinegar with warm water as a morning tonic.
Use as a dipping sauce.
Tips for Best Results
Use fresh, firm garlic—older garlic won’t change color well.
Rice vinegar gives the most authentic taste.
Color intensity increases in cooler temperatures.
Use a jar with a tight lid to avoid evaporation.
Precautions
Vinegar may cause discomfort if you have acid reflux—start with small amounts.
Not recommended for people with garlic allergies.
Do not use if mold appears (white fuzzy growth).
If on blood-thinning medication, consult a doctor before consuming garlic daily.
Avoid giving large amounts to children.
Final Thoughts
Laba garlic is a powerful, traditional, natural preparation that supports heart health, cholesterol balance, immunity, and digestion. It’s easy to make, lasts long, and adds delicious flavor to meals. The beautiful color change is a sign of natural chemistry—not spoilage.