Can garlic soaked in vinegar be eaten for three years? How long can you eat garlic soaked in vinegar?

1 Can garlic soaked in vinegar last for three years? It is recommended not to eat.

Soaking garlic in vinegar is a folk health remedy, which is usually made by oneself. Seldom buy it outside. Homemade food is usually made of simple materials, and it is clean and hygienic. When making, some preservatives are not added. Without preservatives, this kind of food can't be preserved for a long time. Generally speaking, the edible period of garlic soaked in vinegar is about six months to one year. Suggest throwing it away.

2 How long can garlic soaked in vinegar last 15-30 days?

Garlic soaked in vinegar is mainly made of garlic and vinegar. Garlic can be eaten raw, but it tastes spicy. Generally speaking, garlic can be eaten as long as it changes color. By 15-30 days, garlic soaked in vinegar is green in color, crisp and delicious to eat, and rich in health care value. It's best to eat at this time. It is recommended not to marinate too much at a time, but to marinate too much.

Can I drink sweet and sour garlic soaked for six years? Don't drink.

Generally, sweet and sour garlic has a life span of only one year. Storage of sweet and sour garlic water for too long will cause gastrointestinal discomfort, diarrhea, abdominal distension and other discomfort, which is not conducive to health. Soaked in sweet and sour garlic for six years will breed a lot of bacteria. From a health point of view, eating it will be risky. It is recommended to throw it away and not eat it.

Why is it possible that pickled garlic is green?

Under normal circumstances, garlic soaked in vinegar will turn green after pickling. When it turns green, it will turn green slowly, some will turn green first, some will turn green slowly, and not all will change color synchronously. If it doesn't turn green, it may be that the storage temperature is too high or the sealing performance is not good. Vinegar tastes sour and is rich in acetic acid. When garlic is soaked in vinegar, acetic acid will increase the permeability of garlic cell membrane and promote garlic. Lycopene will be converted into allicin and allicin, which is reflected in the appearance that it turns green. Lycopene has a super antioxidant effect, which can help the body to remove free radicals. After eating, it has the functions of beauty beauty and promoting metabolism.