Cold.

Bubbling Lahai garlic is a traditional snack mainly popular in northern China, especially in northern China, and is a Lahai festival holiday food custom. On the eighth day of the eighth month of the lunar calendar to soak garlic. The ingredients are actually very simple: vinegar and garlic cloves.

The practice is also extremely simple, the peeled garlic cloves into a can, bottle or other containers can be sealed inside, and then poured into the vinegar, seal the mouth to a cold place.

Slowly, soaked in vinegar garlic will become green, and finally will become a body turquoise, as jade jasper.

Previously, pickling had to be done before and after Lahai, because around Lahai is the coldest time of the year, and low temperatures can break the garlic's dormancy, activate the garlic enzyme, and turn green.

Now, all year round, including several days, as long as you want to eat can be put in the refrigerator in the freezer garlic pickling.

Expanded Information

The reason for the green color of Lahar Garlic:

There are some sulfur-containing substances in garlic, which under acidic conditions undergo structural changes, generating two sulfur-containing pigments of blue and yellow, which are superimposed on each other to form the green color of Lahar Garlic.

Throwing aside the antibacterial effect, some people love to eat garlic, but also valued the pigment can be antioxidant, and that "the more green garlic health effects the better.

The pigment in the garlic does have an antioxidant effect, but there is no sufficient evidence to show that it can help the human body to fight cancer or lower blood lipids, but also can not get "the greener the better" conclusion.

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Baidu Encyclopedia - Lapacho Garlic