Because garlic can kill bacteria, allicin is used in medicine as an antimicrobial treatment. The main component of vinegar is acetic acid, which also has a bactericidal effect. However, eating too much vinegar will cause the gastric acid concentration to rise. Some people eat too much will cause gastric mucosal damage and stomach pain. Therefore, vinegar and garlic do not eat as much as possible.
Although garlic has a significant effect on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, it can also prevent the formation of blood clots. It can induce the activity of detoxifying enzymes in liver cells and protect the liver; it can block the synthesis of nitrosamine carcinogens and prevent the occurrence of cancer. Regular consumption of garlic can also delay aging and effectively prevent lead poisoning.
However, garlic is a spicy food. Using white vinegar can reduce the spicy taste of garlic and alleviate the spicy characteristics of garlic. Therefore, you can also eat some. But do not eat more, because eating garlic in large quantities can cause irritation to the eyes and easily cause eyelid inflammation and conjunctivitis. At the same time, garlic also has a stimulating effect on the stomach, so do not eat garlic on an empty stomach. People with gastric ulcers and people suffering from headaches, coughs, toothaches and other diseases should not eat garlic. Eating more garlic will also affect the absorption of vitamin B.
Ingredients: 500 grams of garlic, 100 grams of sugar, 500 grams of salt, 2 bottles of vinegar.
Method: (1) Remove the root of garlic, peel off the outer garlic skin, and leave 2-3 layers of garlic skin.
(2) Take out the clean container, put in garlic, stir with salt, and marinate for 1 to 2 days. This can sterilize and keep garlic better.
(3) Put the sugar and vinegar in a pot, boil and cool, and pour it into a container of garlic. Generally, about 750 grams of white sugar is required for 500 grams of garlic. Let the sugar melt slowly and seal the container with a lid. (Or seal it with paper), gently agitate 1 to 2 times a day for 2 to 5 consecutive days, and you can eat after 40 days.