When pickling garlic, the higher the temperature, the faster the rate of green change, once the green change needs to be stored at 0 ~ 4 ℃ under low temperature conditions. The temperature is too high, the garlic green pigment degradation speed up, the texture becomes soft, will lose the crisp taste; temperature is lower than 0 ℃, the same will affect the quality of garlic.

At 0 to 8 ℃, about 20 days for the best eating period; 20 ℃ above pickling, about a week to eat. The pickling time should not be too long to prevent the loss of some nutrients. Quickly pickled Lapacho garlic lacks the time to form flavor substances and tastes less good than traditional low-temperature pickling.

Expanded information;

Methods to make Lapacho garlic more emerald green

1, add a little sugar and white wine. Sugar and white wine can play the function of promoting fermentation

2, increase the temperature change, take it out in the sun during the day, and then put it into the refrigerator at night to chill.

Here is the need to pay attention to the choice of garlic and vinegar:

1, to choose to use low temperature storage of garlic (on the variety does not require the recommended use of purple skin garlic).

2, must use rice vinegar.

Choose to use rice vinegar which is mainly from the taste and color considerations, rice vinegar color light, soak out the color of the garlic as the first, the taste of the moderately hot and sour, the aroma of strong and slightly sweet; aged vinegar soaked garlic color black, garlic cloves are not green enough, taste is poor.

Baidu Encyclopedia - Lapacho Garlic