Can you still eat garlic after soaking in vinegar for a few years 50

It depends on whether you're doing it right or not. If you are eating sweet and sour garlic, you should marinate it in the right way so that it is safe. If it's just ordinary garlic soaked in vinegar in the open air for a long time, then it is recommended not to eat it, because there are bacteria, and I am afraid that there will be problems if you eat it.

The garlic we are talking about is soaked in vinegar, but the soaking time should not be too long, which will affect the taste of the garlic.

You can eat it, but you can't eat too much, because eating too much is more harmful to your teeth.

As long as it doesn't get moldy and spoiled, you can eat it, and the aged vinegar is fine.

This garlic is said to be delicious.

Can't eat. Because such garlic has gone bad and bacteria can grow in it, it cannot be eaten.

You can't eat it, because the vinegar we usually buy still has an expiration date, and generally speaking, you can't eat it after three years.

It's better not to eat it. Because these garlic may become moldy, it may be that its own bacteria may affect the health of the body if they are eaten.

Depending on the situation, different temperatures and humidity are affected, and it is good at room temperature (about 24 to 25 degrees) and about 20 days in a dry environment, and about a month if the humidity is high. It is usually soaked for about 50 days, and the best effect is eaten. If you can't time it, turn the garlic green and serve.

The practice of soaking garlic in vinegar.

1. Prepare the ingredients (garlic, Chaotian pepper, aged vinegar), wash the pepper and wipe it dry.

2. After peeling the garlic, use a knife to cut off the hard pieces on it.

3. Blanch the bottle with boiling water, and then wipe the water dry.

4. Put the pepper and garlic in the bottle.

6. Cover the lid, put it in a cool and dry place, label it, and marinate until the garlic turns green.

Yes, under the premise of proper storage, vinegar-soaked garlic will not spoil and will not affect consumption. Vinegar soaked garlic is best eaten after opening a month after soaking, it will be slightly spicy in the morning after opening, and the taste is not crisp when it is opened, only at this time the garlic tastes the best, crisp and refreshing, both the slight acidity of vinegar and the original fragrance of plants.

What are the benefits of eating vinegar and soaking garlic: eliminate food and relieve greasyness. Vinegar-soaked garlic takes into account the health effects of vinegar and garlic, and after eating very greasy food, you may wish to eat some vinegar-soaked garlic to relieve greasyness, and it can also help the stomach and intestines to digest.

Disinfection and sterilization. Garlic and vinegar both have the effect of disinfection and sterilization, eating some vinegar-soaked garlic can help the body disinfect and sterilize, promote metabolism, and improve the body's immunity.

Vinegar-soaked garlic can still be eaten for three years, but the taste will be relatively poor and the taste is not very good. Vinegar-soaked garlic is recommended to be eaten after opening one month after soaking, when the taste is the best, crisp and refreshing. Both garlic and vinegar have the effect of disinfection and sterilization, which can help the body to disinfect and sterilize after consumption, and improve the body's immunity.

Under the premise of proper preservation, vinegar-soaked garlic will not deteriorate, but after soaking for three years, the soaking time is a little long, the taste of garlic will be relatively poor, becoming rustling, noodles, and the taste may not be very good.

Vinegar soaked garlic is recommended to be eaten after opening the seal one month after soaking, it will be slightly spicy if it is opened early, and the taste is not crisp when it is opened, only at this time the garlic tastes the best, crisp and refreshing, both the slight acidity of vinegar and the original fragrance of plants.

Garlic and vinegar have the effect of disinfection and sterilization, which can help the body to disinfect and sterilize, promote metabolism, and improve the body's immune energy and limb strength after eating. After eating greasy food, soaking garlic in vinegar can relieve greasy food and help digestion.

Not necessarily. The general practice is to leave it for 40 days before eating. Store for half a year, at this time should see if the food in the jar has deteriorated, if there is mold or the smell, taste is wrong, at this time should be inedible.

Vinegar-soaked garlic can only be eaten one or two a day, and many people will put a lot of salt when making vinegar-soaked garlic, and even eat vinegar-soaked garlic as a pickle, and you can eat a lot of it every day. This way of eating is unscientific and may damage our body.

"Vinegar garlic" can greatly improve cold intolerance, edema, loss of energy, roughness, and can prevent wind evil, neuralgia, etc. In terms of external use, it can ** "Hong Kong foot" and so on. It's just that people whose faces are often flushed, or who are prone to nosebleeds, it is best not to eat too much "vinegar garlic".

If you want to improve the symptoms of the disease, you can only eat "vinegar garlic" every day.

One or two petals. Don't take a large amount of it in the hope of getting good results all at once, as it will hurt your stomach and intestines.

Extended information: Vinegar-soaked garlic has a certain antihypertensive effect: garlic itself has a very good disinfection and detoxification function, regular consumption of garlic can help us clean up the garbage inside the body, which also effectively reduces the toxins in the blood, which can have the effect of lowering blood pressure.

Regular consumption of garlic can help our blood vessels dilate and can also achieve the effect of lowering blood pressure. Vinegar has the effect of softening blood vessels, if we soak garlic in vinegar, it can not only help blood vessels dilate after eating, but also enhance the toughness of blood vessels, which helps us lower blood pressure.

Can only assist**: For ordinary people, if the blood pressure is only high and does not reach the level of hypertension, then regular consumption of vinegar and garlic can effectively help us lower and regulate blood pressure. However, for people who already suffer from high blood pressure, vinegar soaked garlic can only play an auxiliary role.