You don't need to boil the vinegar to pickle the garlic.

Pickling Lahai garlic is a traditional snack mainly popular in northern China, especially in northern China, and is a holiday custom of Lahai Festival. On the eighth day of the eighth month of the lunar calendar to soak garlic. The ingredients are very simple: vinegar and garlic cloves.

Garlic enzyme in garlic exists in the cells of garlic, under normal circumstances is in a dormant state, when garlic enzyme is released from the cells, encountered in the case of low temperature will play a catalytic role, so that the sulfide in the garlic is converted to garlic pigment, the first to generate is allium blue, and then converted from allium blue to allium green, and ultimately let the garlic into a beautiful green.

Expanded Information:

Lahar Garlic Main Effects:

1. It is sweet and sour.

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

3, Lapacho garlic antioxidant activity 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, in addition, Lapacho garlic also contains a kind of chorine called propylene sulfide, its bactericidal ability can reach 1/10 of penicillin, on the pathogenic bacteria and parasites have a good killing effect.

6. It can play a role in preventing influenza, preventing wound infections, treating infectious diseases and deworming.

Additionally, ordinary garlic is warm, eat more heat, and local stimulation, so the yin deficiency fire, eyes, mouth and tongue disease people avoid eating, but Lapacho garlic does not have these taboos.

Baidu Encyclopedia - Lahai Garlic