Acidic environment, garlic in some of the sulfur-containing substances in the enzyme under the action of the structural changes that occur in the generation of blue and yellow sulfur-containing pigments, so the color becomes green.
The reason for the greening of garlic is that in an acidic environment, some of the sulfur-containing substances in garlic under the action of allium enzyme undergoes structural changes, generating blue and yellow sulfur-containing pigments, which are superimposed on the two pigments to present a green color. Compared with raw garlic, there is no loss of nutrition in preserved garlic, and it is not harmful to health. And because pickled garlic is less irritating to the stomach and intestines, it can be used by a wider range of people.
There are two conditions that need to be met in order to pickle Lahai garlic, one of which is to use garlic that has been stored at low temperatures (not required for varieties), as only low temperatures can activate the dormant garlic enzymes. Lahai garlic to pickle in winter, mainly because most of the garlic at this time after low temperature storage, garlic enzyme is activated. Another condition is to have vinegar, under the condition of enough acid to promote the garlic to turn green. And pickled sugar garlic does not simultaneously meet these two requirements, so sugar garlic is not green.
Garlic pickling matters needing attention
Garlic in the process of pickling, in low temperature and acidic conditions, which the reaction of allicin, alliinase, etc., involved in the formation of blue pigment, due to its instability, it will be transformed into yellow pigment. And pickling 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 .
Laiba garlic is made of rice vinegar and garlic, taste spicy and sour, used to accompany the meal has a very good digestion, dispel fishy, digestive effect. And vinegar can also make the secretion of gastric juice sunset, enhance appetite.