The reason why garlic turns green when cooking

Sometimes we find that garlic turns green after a period of time. Such garlic looks like poisonous. Many people throw away garlic after it turns green. When we pickle some garlic, the garlic will also turn green, and even the soup of pickled garlic will turn green. In fact, this is a very normal oxidation phenomenon. So what is the reason why garlic turns green when cooking?

There are three reasons why garlic turns green.

1. The garlic heads sprouted and grew into green seedlings. This kind of green garlic can be eaten, and even the antioxidant content is increased, which is more nutritious;

2. The garlic is moldy. Because the garlic is damp and deteriorates, mold grows and produces green mold blocks. This kind of green garlic cannot be eaten. If only the surface is moldy and there is no effect on the inside, it can still be eaten;

3. The garlic is pickled with sugar and vinegar to form green Laba garlic. This green garlic is edible, because the sign of successful pickling of Laba garlic is that its color turns green.

The reason why Laba garlic turns green

The reason why Laba garlic turns green is that the low temperature environment activates allinase. Under the influence of the acidic environment, some sulfur-containing substances in the garlic undergo structural changes under the action of allinase, generating two sulfur-containing pigments, blue and yellow. The superposition of these two pigments appears green.

How to store garlic without sprouting:

If you want to prevent garlic from sprouting during storage, it is best to choose garlic that is in good shape and has just been dug; put it in a net bag and hang it in a cool and ventilated place indoors, or put it in a special ceramic jar with air holes to dry in the shade, and it can be stored for several months.

If garlic dealers have a large amount of garlic stored, they can choose to treat it with laser radiation. Garlic treated with laser is harmless and easy to preserve. If well preserved, it can last up to half a year without sprouting.

How to store garlic without getting moldy:

Garlic has a strong inhibitory and killing effect on mold, and usually does not get moldy. However, due to high temperature, moisture and other reasons, garlic is prone to breed highly drug-resistant bacteria at this time, so it cannot be eaten.

If you want to prevent garlic from getting moldy, you must fundamentally block the path for garlic to get moldy. Choose well-preserved garlic, spread it in a cool and ventilated place to dry. When it is completely dry, you can put it in a bamboo basket and hang it in a cool and ventilated place to keep it dry and cool to reduce the possibility of the garlic getting moldy.