1. Generally, it is not edible unless it is edible in a vacuum environment. Because in vacuum, garlic is not in contact with air, and it will not breed bacteria or toxins. But as long as it comes into contact with the air, it is easy to breed bacteria and toxins, and naturally it can no longer be eaten. So the environment of garlic brewing is very important.

2. Especially garlic brewed with soy sauce or salt can't be eaten any more. If eaten, it is easy to be poisoned and life-threatening. Because soy sauce and garlic soaked in salt will produce a toxin called nitrite. This kind of nitrite is a carcinogen. If the content of nitrite in human body is too high, it will lead to the growth of cancer cells.

3. In fact, garlic brewed with salt and soy sauce should not exceed two months, and the nitrite content will be high after two months. And you can't eat it in the first week of pickling, because the content of nitrite is also very high at the time of pickling. Someone once did a special test, and within a week and two months later, the nitrite content was the highest.

4. Of course, the laba garlic brewed with vinegar can't last too long. Generally, it is best to finish eating laba garlic within one year. More than a year will lead to the breeding and reproduction of bacteria, and diarrhea, diarrhea and vomiting may occur after eating.

5. Some Laba garlic will be added with sugar, which will attract microorganisms in the air to breed in it. The longer the time, the stronger the reproduction of these bacteria. A bite of Laba garlic contains many bacteria that you can't see, which greatly affects your health.