Why pickled garlic turns green

Garlic naturally contains some sulfur-containing compounds, amino acids and organic acids. These substances are originally colorless, but at low temperatures and under acidic conditions, the pyrrole-based amino acids in garlic react with pyruvic acid to generate yellow pigments, and react with sulfur-containing allyl thiosulfinate to generate blue pigments. They stack together to give a green color.

However, the nature of the blue pigment is not stable, the temperature is slightly higher, it is easy to decompose, light can also accelerate its decomposition, in the storage process will gradually become yellow. In contrast, the yellow pigment is relatively stable, as long as in the acidic environment, it is not too afraid of room temperature "heat", not too afraid of light. So, after a month or so, the green color of the garlic will gradually turn from a sharp blue-green color to a yellow-green color, and then to a light yellow color.

Expanded Information:

Laiba Garlic Preparation Method

Prepare the raw materials: garlic, rice vinegar and vinegar. Rice vinegar, appropriate amount

1, the garlic cloves in order to peel, cut off the garlic head with a knife.

2, peeled garlic cloves put running water rinse clean, dry.

3, prepare a clean glass jar, to be free of water and oil.

4, put the garlic cloves into the glass jar.

5, add rice vinegar, to be no more than garlic.

6: Seal it well and place it in a warm place indoors.

7, a week or so, all the garlic cloves are green, you can eat.

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