1. Can be eaten: When garlic is placed in a cool and ventilated place for a long time, the vitamin C in it can undergo an oxidation reaction, causing the garlic to turn yellow, and the water in it evaporates and dehydrates, which can make the garlic turn yellow. soft. The garlic in this case is light yellow in color, has no rough surface, no liquid leakage, no odor, and a soft and tough texture. It will not harm your health after eating. In addition, during the pickling process of sweet and sour garlic, the condiments on the outside of the garlic will penetrate into the inside of the garlic, and the water inside the garlic will seep out, causing the garlic to turn yellow and soft. In this case, the garlic does not deteriorate. phenomenon, you can continue to eat;

2. Do not eat: If the garlic turns yellow, becomes soft, and the yellow color is darker during storage, or there is exudation on the surface, or there is a smell, or When green or yellow hairs appear on the surface, it usually indicates that the garlic has gone bad. Garlic in this condition not only tastes bad, but can easily cause acute gastroenteritis or even severe food poisoning after eating, so it cannot be eaten.