The reason why garlic soaked in vinegar turns green is that the garlic accepted the deception of the temperature difference and dressed itself in green clothes to adapt to nature. Garlic can be tricked by alternating rapid cooling with rapid heating. Folks generally make "Laba garlic" in the twelfth lunar month, and use the changes in natural conditions such as day and night, indoors and outdoors to make "Laba garlic" in the twelfth lunar month without a refrigerator.
Garlic soaked in vinegar is actually also called Laba garlic in northern my country. Garlic soaked in vinegar is actually also called Laba garlic in northern my country. It is a very important custom especially in North China. Generally, in the twelfth lunar month, people will peel the garlic cloves. Put the garlic into a container such as a jar or bottle that can be sealed, then pour in mature vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will turn green. The whole body is green, like emerald and jasper, very beautiful.
After the Laba garlic is marinated, it will be taken out and eaten as dumplings during the Chinese New Year. It is very delicious. In fact, garlic soaked in vinegar has now become a health food for many people. It has certain benefits in treating high blood pressure and softening blood vessels.
As for why garlic can turn green, it is because under the action of acetic acid, the active substances in garlic change, and ultimately the color changes. In fact, it does not matter the color, as long as it is good for the human body, you can eat it. .
Green pigment will be produced when soaking garlic in vinegar to turn it green. Green pigment will be produced when soaking garlic in vinegar to turn it green. Many families in our country have the tradition of making Laba garlic. During the production process of Laba garlic, there is no sunlight, and the green color produced is not chlorophyll. Garlic green pigment is a biologically active substance in garlic cells and is the precursor of garlic pigment substances. , further garlic green discoloration occurs. Low temperature breaks garlic dormancy and activates alliinase. The conditions for green change to occur are that V-glutamyl transpeptidase is essential during the pigment formation process.
You can make Laba garlic by soaking garlic in vinegar. It's not poisonous. Green pigment is produced during the production of my country's traditional delicacy "Laba Garlic". Many families in our country have the tradition of making "Laba Garlic". During the twelfth lunar month, the garlic is peeled, washed, peeled, poured with rice vinegar, sealed in a small jar, and unsealed on New Year's Eve to make "Laba Garlic" which is green, pleasant, garlicky and delicious. ". The production process of "Laba Garlic" is not exposed to sunlight, and the green color produced is not chlorophyll, but garlic green pigment.
Garlic is not only green when soaked in Laba in winter. Garlic is not only green when soaked in Laba in winter. When garlic is harvested in early summer, it will also turn green if soaked in vinegar. But the premise is that it cannot be at normal temperature, it must be at low temperature. After soaking, put it in the refrigerator and store it for a period of time before it turns green. Or put the garlic in the refrigerator for a period of time and then soak it in vinegar at room temperature and it will turn green. I like to pickle garlic with vinegar all year round, so I have this experience. The reason is not clear.
The green ones are called laba garlic, which is soaked in winter. For this, the garlic must be chopped into garlic cloves and marinated. The garlic that is pickled before and after being cooked is called sweet and sour garlic. The whole garlic with skin is pickled. It will turn light red after pickling. Garlic soaked in vinegar, white wine and shredded carrots turns blue. It's delicious and nutritious. It won't turn blue without white wine in it.
The "meeting of vinegar and garlic" causes garlic to turn into green garlic. Because it contains "allicin" and other irritating substances, excessive consumption can easily irritate the gastrointestinal tract and even lead to gastritis and other diseases. From a practical perspective, it is not recommended that healthy people consume more than 3 cloves of garlic per day.
First of all, "friends who are allergic to garlic" should stay away from garlic and do not "put yourself at risk." Secondly, people with gastrointestinal sensitivities, people with damaged gastric mucosa, and people with eye diseases and other diseases should avoid eating spicy and irritating foods such as garlic. Finally, people who take special drugs such as "dabigatran" and "warfarin" should avoid eating garlic (to avoid affecting the efficacy of the drug).
In this regard, the "meeting of vinegar and garlic" causes garlic to turn green, which is a very common "pigment reaction". It is not strange or scary, and it is completely safe to eat.