Garlic drowned well is green, I think it is called cold garlic, please which one will do, please tell me okay?

Garlic can be peeled and put into vinegar to achieve this effect. That's what you do with the Lapa vinegar that you make every year. In the acidic environment, some of the sulfur-containing substances of garlic undergo structural changes under the action of the enzyme alliinase, which produces two sulfur-containing pigments, blue and yellow, and the two colors superimposed to give a green color.

Method of production: Ingredients: 1 and a half pounds of garlic, vinegar 4, 5 pounds, a glass bottle

1. a clean glass bottle

2. Be sure to use a good garlic peeling, pick out the scars do not have to, that soak out of the flavor is not good, and love bad.

3. garlic cloves into a clean glass bottle, pour vinegar, it is best to use rice vinegar, vinegar and garlic ratio can be set according to their own tastes, I like a little spicy, so the ratio is 3:1.

4. cover the lid tightly, do not let it into the air, the temperature should be between 0 degrees ~ 10 degrees, you can be patient and wait until the year of thirty to eat, during which time must not open the bottle! The lid!