What are the benefits of garlic peel soaked in vinegar

Garlic is a very important condiment in our daily cooking, and it has very powerful functions. It can not only kill bacteria and disinfect, but eating garlic regularly can also help lower blood sugar, prevent diabetes, and prevent and treat cardiovascular and cerebrovascular diseases. There are many ways to eat garlic. Soaking garlic skin in vinegar is a typical one, and it also has very special effects. So, what are the benefits of soaking garlic peels in vinegar? Now let’s take a look at the effects of garlic peels soaked in vinegar.

Garlic soaked in vinegar can promote digestion

Garlic pickled in vinegar is also called sugar garlic. Pickled garlic can remove fishy and greasy smells. It not only tastes sweet, crispy, tender and refreshing, but also can remove fishy and greasy smells and aid digestion. Traditional Chinese medicine believes that pickled garlic has the effect of avoiding poison and can eliminate redness and swelling on the human body.

Garlic is originally a spicy food. Eating too much of it can easily cause liver fire. However, the candied garlic soaked with white vinegar and sugar not only reduces the spiciness of garlic, but also moderates its spicy and hot nature. Therefore, even people with yin deficiency and excess fire can eat some. Especially when eating meat foods that contain more fat, eating some pickled garlic can not only remove greasiness, but also promote digestion and absorption of the body.

Garlic soaked in vinegar can prevent cancer

Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and thus prevent the occurrence of cancer.

Garlic soaked in vinegar can prevent aging

The antioxidant activity of garlic is better than that of ginseng. Regular consumption can delay aging. It can effectively prevent and treat lead poisoning for people who are frequently exposed to lead or are prone to lead poisoning.

Garlic soaked in vinegar can prevent infection

Garlic contains a capsaicin called propylene sulfide, which has a bactericidal ability of up to 1/10 of penicillin. It has a good killing effect on pathogens and parasites, and can prevent influenza, prevent wound infection, treat infectious diseases and repel parasites.

How to make garlic soaked in vinegar

Ingredients: several heads of garlic, a bottle of vinegar (Shanxi aged vinegar or Zhenjiang fragrant vinegar is best).

practice:

1. Start brewing on the winter solstice or the eighth day of the twelfth lunar month. Peel the garlic and cut off the garlic stems. Then place the garlic in a sealable jar or bottle.

2. Pour the vinegar until it covers the garlic cloves.

3. Seal the container and place it in a cool place. Wait at least 7–10 days for the garlic to turn green before it can be eaten. Generally, it will taste good after being pickled for about a month, and the longer it is pickled, the better it tastes.

Storage: The mouth of the container needs to be wiped clean, you can wrap it with two layers of plastic wrap, then cover it with a lid, and put it in a cool corner. You can shake it occasionally to allow the vinegar and garlic to be evenly soaked, which will make the taste better.