Garlic cells contain more sulfur-containing biologically active substances, these sulfide-containing in the role of garlic enzyme, can generate thiosulfinic acid lipid, aryl thiosulfinic acid lipid, allyl thiosulfinic acid lipid, such as the predecessor of the material of garlic pigment. These substances undergo a series of reactions to produce garlic pigments. Usually, the initial formation of blue pigment (called allicin),

Blue pigment is unstable and gradually converted to yellow pigment (called allicin),

The two ****exist to make garlic green,

Finally, all blue pigment is converted to yellow pigment.

This green pigment is a natural anthocyanin pigment, which is not very stable and will gradually turn yellow and lighten in about 25 days of pickling. Nowadays, many studies have found that this green pigment of garlic has strong antioxidant capacity and is a high-quality antioxidant. Therefore, consuming green pickled garlic is not only non-toxic, but also has the effect of strengthening the body.

So, pickled garlic green is not because the pickled garlic contains chlorophyll, not like plants by sunlight will produce green, but because the garlic in the pickling produced non-toxic alliin and alliin, alliin and alliin mixed together, so that the garlic turned green. This green color is harmless, rather beneficial, and it has a strong antioxidant capacity.

BUT!!! If the garlic turns green in the supermarket bag of pickled pepper phoenix claws, or is not soaked by yourself, then it is best not to eat. (In the north, it is the soaking of their own "Lapacho garlic", which will turn green)