Garlic will turn green only when it is acidic enough. Pickled sweet garlic does not meet these two requirements at the same time, so sweet garlic is not green. The method is: wash the garlic and put it into a clean container. Pour in rice vinegar. You can use it without garlic. Seal the container and put it in the environment of 15 ℃ ~ 20 ℃. When the garlic turns green completely, you can eat it.
Why does Laba garlic turn green?
Readers ask: I've always wondered why garlic turns green after pickling. Is such garlic nutritious? Why does the color of pickled sweet garlic remain the same?
Green Laba garlic is not only harmless to human body, but also an important basis for judging the curing effect. The reason why Laba garlic turns green is that in the acidic environment, some sulfur-containing substances in garlic have undergone structural changes under the action of garlic enzyme to produce blue and yellow sulfur-containing pigments, which are superimposed to show green. Compared with raw garlic, Laba garlic has no loss of nutrition and is harmless to health. And because the stimulation of pickled garlic to the intestines and stomach is weakened, it is more widely adapted to the population.
Pickled Laba garlic requires two conditions:
One is to use garlic stored at low temperature (no requirements for varieties). Only low temperature can activate dormant garlic enzyme. Laba garlic should be pickled in winter, mainly because most garlic are stored at low temperature and garlic enzyme is activated.
Another condition is vinegar, which can promote garlic to turn green when it is acid enough. Pickled sweet garlic does not meet these two requirements at the same time, so sweet garlic is not green. The method is: wash the garlic and put it into a clean container. Pour in rice vinegar. You can use it without garlic. Seal the container and put it in the environment of 15 ℃ ~ 20 ℃. When the garlic turns green completely, you can eat it.