LaBaGi is usually pickled in a low-temperature acidic environment, only low temperature to activate the garlic in the dormant garlic enzyme, activated garlic enzyme catalyzed the biochemical reaction of the garlic cells. After the vinegar soak, in the acidic environment of the garlic occurred a series of pigmentation reaction: garlic cells in the presence of more sulfur-containing bioactive substances, these sulfide-containing enzyme in the garlic enzyme under the action of the generation of thiosulfinic acid lipids, aryl thiosulfinic acid lipids, allyl thiosulfinic acid lipids, etc., and then they will be after a series of reactions to generate the garlic pigmentation.

Usually, the first pigment formed is blue pigment (also called allicin), blue pigment is unstable and will be gradually converted to yellow pigment (also called allicin). In the early stage, the blue pigment is more, as the chemical reaction changes, the blue pigment and yellow pigment will ****exist, under the superposition of the two pigments, this time the garlic will appear green.

Lahar Garlic

Lahar Garlic's most authentic practice

Materials: 10 pounds of fresh garlic, sugar 4 pounds of 3 pounds of water 10 pounds of salt 7 two, vinegar more than 1 two

Methods:

1, soak the garlic: select tender, large garlic, cut off the tail, leaving only a little to put in the cool water soak 3-7 days, according to the temperature of the warm and cold can be appropriate to reduce or increase the time of soaking. Reduce or increase the time of soaking. Change the water once a day to soak out the tender flavor of the garlic, then fish it out and put it into a clean altar.

2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic and a layer of salt, the next day, stir once a day, and then stir once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out of the tank, and then pickled in sugar water. Sugar water with 10 pounds of water plus sugar 4 pounds vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic jar. Note that the sugar water should be higher than the garlic about 2 inches, the surface of the sugar water and then sprinkled 3 two broken sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes white as jade crystal bright taste beautiful white sugar garlic.

3, seasoning: 6-7 days before maturity, you can add some cinnamon to enhance the flavor.