We all know that when pickling Lahar Garlic, the color of the garlic is a very obvious change, usually turning green. So how do you turn green with preserved garlic? Let's look at it specifically below!

Lapacho garlic where green fast

The secret to make Lapacho garlic fast green is to increase the temperature difference, take it out of the sun during the day, and then put it in the refrigerator at night, it is said that this is about 3 to 4 days can become green. However, the green does not mean that the garlic has been soaked well, it is recommended that you still patiently soak for more than two weeks, so that the garlic can be better flavored.

There is also a way to make Lapacho garlic green quickly, that is, rice vinegar with a large piece of rock sugar into the pot to boil and then cold, and then put into the garlic soak, put in the refrigerator can also quickly turn green.

The key to the green Lapacho garlic is this garlic, don't buy tightly wrapped, white garlic coat, those garlic in order to extend the shelf life, are in the market before the radiation treatment, this garlic is very difficult to soak green, and even soak not green. We have to choose the outer coat are loose, feel the fast-growing buds of garlic, a few days can be green.

Why does Lapacho garlic turn green

Lapacho garlic turns green mainly because of the reaction of sulfur-containing substances in the cells. Garlic has a particular odor that some people like and others dislike very much. The source of these odors is mainly the sulfur-containing substances in the cells. These sulfur-containing substances, under the action of the enzyme alliinase, can generate thiosulfinic acid lipids, aryl thiosulfinic acid lipids, allyl thiosulfinic acid lipids and other material predecessors of garlic pigments, and further after a series of reactions and then generate garlic pigments. The initial formation of alliaranthin, unstable and gradually converted to alliaranthin, the first time, the blue pigment is more, when the two **** exist, it makes the garlic show green. Allicin is actually a kind of anthocyanin pigment, it is not very stable, will be pickled in about 25 days gradually become yellow and light. So Lapacho garlic will slowly become lighter and more yellow with the extension of the soaking time.

Therefore, the pickled garlic green is not because the pickled garlic contains chlorophyll, not like plants by sunlight will produce green, but because the garlic in the pickling produced alliin and alliin, alliin and alliin mixed together, and the early alliin more, so that the garlic turned green.

Requirements for greening garlic Garlic enzymes

Garlic enzymes play a catalytic role in turning garlic green.

Low temperature

Low temperature is necessary to break the dormancy of garlic, activate the enzyme and make garlic green.

Vinegar

The vinegar used to make Lahar Garlic can increase the permeability of cell membranes, making garlic green without destroying the cell walls.