Vinegar is rich in acetic acid. Soaking garlic with vinegar increases the permeability of garlic cell membrane and promotes the synthesis of allicin inside garlic. Allicin will be converted into allicin and allicin, which is reflected in the appearance that it turns green.

At room temperature, garlic soaked in vinegar will slowly enter the dormant state. Low temperature can break the dormant state of garlic, promote garlic enzyme and provide a good growth environment for garlic to turn green. When the temperature is high in summer, garlic will naturally not turn green at room temperature.

Extended data:

Precautions:

1, garlic soaked in vinegar can be eaten at other times except on an empty stomach. Garlic soaked with jealousy after eating greasy food at noon can be refreshing and greasy, and garlic soaked with jealousy after dinner at night can be disinfected and sterilized to promote appetite.

2, garlic soaked in vinegar needs to be taken for a long time. You can't eat too much every day, so as not to damage your body. If you take 1 2 capsules a day, you can feel obvious changes in your body, such as better mental state.

3. There is no additive added to the soaked garlic during the brewing process, so the penetration effect will be slow. Generally speaking, it has just penetrated in a week, and it is slightly spicy. It can be eaten, and the taste will be better after waiting for a month or so.

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