20 days

Laobai garlic, to be soaked on the eighth day of the first month of the lunar calendar. Put the washed and dried garlic cloves into a clean jar, pour in rice vinegar (with or without sugar), seal it and put it in a low-temperature place away from the light for about 20 days, and the green color, sweet and sour Lahai Garlic will be made.

Low temperature is to break the dormancy of garlic, activate garlic enzyme, garlic green necessary conditions; the second need garlic enzyme, garlic enzyme on the green garlic plays a catalytic role; the last need for vinegar, vinegar can make the cell membrane of the garlic thinner, so that the garlic can be in the cell wall is not destroyed under the premise of green.

Expanded Information

The reason why garlic turns green:

Garlic naturally contains some sulfur-containing compounds, amino acids and organic acids. These substances are originally colorless, but at low temperatures and under acidic conditions, the pyrrole-based amino acid-like substances in garlic react with pyruvic acid to generate yellow pigments, and react with sulfur-containing allyl thiosulfinate to generate blue pigments. They stack together to give a green color.

However, the nature of the blue pigment is not stable, the temperature is slightly higher will be easy to decompose, the light can also accelerate its decomposition, so that in the storage process gradually become yellow.

In contrast, the yellow pigment is more stable, as long as in the acidic environment, it is neither too afraid of heat, nor too afraid of light. So, after about a month, the green color of the garlic will gradually turn from a sharp blue-green color to a yellow-green color, and then to a light yellow color.

China News Service -- Pickled garlic does not pick the day, porridge ingredients do not need too much Don't make the simple Lahai over complicated