Why does sweet and sour garlic turn green?

The discoloration of garlic may be caused by sunlight before soaking in water. It is also related to temperature and some components of garlic. Of course, if disinfection is not done well, it is likely to cause this greening. Garlic turns green normally under natural conditions and can be eaten. "Laba garlic" is green garlic, which is not only edible, but also has a good health care function.

1 is related to temperature.

The green color of sweet and sour garlic in the pickling process has a great relationship with temperature. In the process of curing garlic at low temperature, biochemical reaction will occur, which will make garlic turn green, but the nutrients in garlic will not be lost. Careful observation shows that sweet and sour garlic will turn green in winter, but not in summer.

2. It is related to the ingredients in garlic.

Garlic contains a lot of sulfur-containing substances, which will react with alliinase at low temperature to generate thioiodate, which is the precursor of garlic pigment. When it exists with allicin in garlic, it will turn garlic green. It is said that this ingredient that can make garlic green has a particularly strong antioxidant capacity, so people who eat green garlic will also be of great benefit to their health.

Extended data

Method for preventing sweet and sour garlic from turning green

First, avoid choosing sprouted garlic.

Garlic turns green because of deterioration and pigment diffusion. If garlic with green buds is selected, the diffusion of pigment during pickling may make garlic dyed green and lose its whiteness and transparency after pickling. Therefore, avoid garlic with much greenery when choosing. Mature garlic is mostly white and full, and it tastes delicious.

Second, refuse to crush garlic.

Because the quality of raw materials is not up to standard, it will deteriorate in the curing process and eventually become moldy, which may also be a reason for greening. Therefore, in the process of material selection, we must choose healthy and full garlic for pickling.

Third, clean.

Only by cleaning the purchased ingredients can the sanitary conditions in the pickling process be guaranteed. The first is to wash with water, the second is to remove roots, and the third is to dry in the sun. Do enough pickling at three o'clock. This is to prevent garlic from turning green at the source.

References:

Phoenix Net-Can garlic be eaten when it turns green? Don't worry about turning green under natural conditions.