The reason why garlic turns green when soaked in vinegar is mainly because vinegar and garlic are mixed together, which easily produces this green pigment. The production of green pigment will naturally cause the garlic to turn green. For example, if two colors are mixed together, a third color will be produced. In fact, it is the same reason. If we carefully observe the whole process of soaking garlic in vinegar, then we will find a phenomenon. At the beginning, the interest pigment produced by garlic will slowly transform. As time goes by, after allicin is produced, it will slowly change. Will be converted into allicin.

If we don’t soak the garlic in vinegar, then the garlic will naturally not turn green. But some people want to soak the garlic in vinegar. The sour one is more delicious. Some people will add some chili peppers according to their personal taste. In fact, it doesn’t matter whether you add chili pepper, soy sauce or vinegar, it will not affect this practical issue.

You can actually eat garlic that has turned green. In life, when some people soak garlic, they will basically choose a pound or half a pound of garlic, add a little sugar and then some rice vinegar for soaking. Garlic itself has a certain spiciness. After boiling the water and adding a certain amount of rock sugar, it will be a little sweet, and the pickled garlic can still be eaten. If you want a better taste, Then the marinating time will take about a week. If you want the taste to be better, you will need a little patience and it will take about a month to marinate.

After garlic turns green, it does not affect this food, and it is safe and will not cause the occurrence of pathogenic bacteria. Therefore, even if garlic turns green, it can be eaten with confidence. Garlic has many benefits in life. For example, garlic can help digestion and promote the body's absorption of food. Furthermore, garlic can also help lower blood lipids and blood pressure. In addition, garlic also has a strong bactericidal effect.