Garlic soaked in vinegar is a folk health remedy. It is usually made by oneself. It is rare to buy it from outside. Homemade food usually has relatively simple ingredients and is also clean and hygienic. There are no preservatives added during production and there is no preservative. The agent shows that such food cannot be stored for a long time. Generally speaking, the edible period of garlic soaked in vinegar is about half a year to one year. Garlic soaked in vinegar that has been stored for too long is not suitable for consumption and is recommended to be discarded.
2. How long does it take to eat garlic soaked in vinegar? It can be eaten in about 15-30 days.
The main ingredients for making vinegar-soaked garlic are garlic and vinegar. Garlic can be eaten raw, but the taste is pungent. Soak the garlic in vinegar. Generally speaking, you can start eating it as soon as the garlic changes color. It will be 15-30 days. Around this time, the color of the garlic soaked in vinegar is already relatively green. It tastes crispy and delicious, and is rich in health care value. It is best to eat it at this time. It is recommended not to pickle too much each time. If you pickle too much, eat it. If you don't finish it, it will cause waste. If you marinate a small amount, you can eat it as soon as possible to avoid wasting food.
3 Can you drink the sweet and sour garlic water that has been soaked for six years? Do not drink it.
Sweet and sour garlic generally only has a shelf life of one year. Sweet and sour garlic water that has been stored for too long will cause gastrointestinal discomfort after drinking, and is prone to diarrhea, bloating and other discomforts, which is not good for your health. Sweet and sour garlic that has been soaked for six years A large number of bacteria will breed in the water. From a health perspective, it is risky to consume it. It is recommended to throw it away and not eat it.
4. Why is pickled garlic green or not? This is possible.
Under normal circumstances, garlic soaked in vinegar will turn green after pickling. It does not turn green all at once, but slowly. Some turn green first, and some turn green slowly. They do not all turn green at the same time. If it does not turn green, it may be that the storage temperature is too high or the sealing is not done properly. The taste of vinegar is sour. The vinegar liquid is rich in acetic acid. Soaking garlic in vinegar will increase the permeability of garlic cell membranes. Permeability, promotes the internal synthesis of allicin in garlic. Allicin will be converted into allicin and allicin, which is reflected in the appearance of green appearance. Allicin has a strong antioxidant effect and can help the body eliminate Free radicals, after consumption, have the effects of beautifying the skin and promoting metabolism.