Laiba garlic should not be kept for too long.

After a period of time, the color of garlic will fade. Because of the presence of some amino acids and sulfides inside the garlic, these and organic acids react with the substances will become blue, until the reaction superimposed on the green will become. It is the nature of these blue pigment is not so stable, the temperature will increase after the decomposition, light will also accelerate the decomposition, so after a period of time after the garlic will have a discoloration of the situation.

Why does garlic turn green?

At low temperatures and under acidic conditions, the sulfur-containing substances in garlic under the action of the enzyme alliinase undergo a series of reactions to produce garlic pigments. Usually the first blue pigment is formed, and the blue pigment is unstable and gradually transformed into yellow pigment. In the early stage, the blue pigment is more, and the two ****exist to make the garlic appear green. Generally speaking, after 25 days of pickling, the color of garlic will gradually become yellow and light.

Why pickle Rakhi garlic in low temperature and acidic conditions?

Only low temperature can activate the dormant garlic enzymes, so people usually pickle Lap-ap Garlic in winter; under sufficiently acidic conditions will promote the garlic to turn green.

Pickling method

Peel and wash the garlic, dry it, put it in a clean container and pour in rice vinegar, not over the garlic. Seal the container well and put it in the environment below 10℃, wait until the garlic turns green completely.

Tips:

1. You can add rock sugar or white sugar when you soak the Laba garlic to neutralize the spiciness of the garlic and the acidity of the vinegar for a better taste.

2. It is best to choose rice vinegar to soak the garlic. The color of rice vinegar is light, and the color of garlic will be like the first time, while the color of aged vinegar is too dark, which will make the color of garlic black.

How much Lahai garlic is appropriate

Lahai garlic on the gastrointestinal mucous membrane irritation is weakened, the taste is also better, eat stewed meat also eat a clove or two, but also can relieve greasy digestive. However, it is still recommended to consume 2-3 cloves each time.