20 days

LaBaGi, to soak 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, light-proof place for 20 days or so, and the green color, sweet and sour Lahai garlic will be made.

Reasons for the greening of garlic:

Garlic must be green through the low-temperature garlic to become green, must go through the "low temperature". But in order to prevent themselves from freezing to death, in a dormant state of garlic will wake up, where the allicin, alliinase, etc. reaction, involved in the formation of blue pigment, due to its instability, will be transformed into yellow pigment.

Pickled for 20 days, just at the time of the two pigments **** survival, the two colors superimposed, it presents the unique blue-green color of Lapacho garlic, there is a certain antioxidant effect, you can eat without fear.

The main effect of Lahar Garlic:

1, sweet and sour, garlic flavor and not spicy, there are unctuous, dispel fishy, digestive effect.

2, can induce hepatocyte detoxification enzyme activity, can block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.

3, the antioxidant activity of Lapacho garlic is better than ginseng, eating can delay aging.

4, often exposed to lead or lead poisoning tendency of people to eat, it can effectively prevent and control lead poisoning.

5, Lapacho garlic contains a kind of chorine called propylene sulfide, its bactericidal ability can reach 1/10 of penicillin, pathogenic bacteria and parasites have a good killing effect.

6, can play a role in preventing influenza, preventing wound infection, treatment of infectious diseases and deworming effect.

People's Daily Online - How many days is the best time to pickle Lahar Garlic?