Laba garlic is made by soaking garlic in what liquid?

Laba garlic is made by soaking garlic in vinegar.

The peeled cloves are placed in a container with vinegar and left in a cool environment. Over time, the garlic commonly turns green or blue and develops a sour, mildly spicy flavor. Sugar or salt may be added in some household recipes, but vinegar is the defining pickling liquid.

The preparation is especially associated with northern China and the Laba Festival, held on the eighth day of the twelfth lunar month. A traditional version may use purple garlic and rice vinegar. The garlic is often ready after roughly 20 days, although timing varies with temperature and recipe. It is frequently served with dumplings during the Spring Festival.