If I have soaked garlic vinegar in the first year, can I still soak garlic in the second year?

Not recommended. It is not recommended to reuse the vinegar of pickled garlic to marinate food, because the acetic acid will completely penetrate into the garlic during the pickling process, and the vinegar composition will change to a certain extent after pickling, and continuing to marinate will not have a good pickling effect. In addition, a certain amount of nitrite will be produced during the curing process, and the nitrite content will increase if you continue to marinate it, which is not conducive to your health after eating.

But this kind of vinegar can be used to dip dumplings or mix cold dishes after eating laba garlic, and the vinegar of laba garlic combines the aroma of garlic, and it tastes very good. Why do you use rice vinegar to soak garlic; 1.Rice vinegar is light in color, and it is easy to dye Laba garlic black because of the dark color of aged vinegar.

2.Rice vinegar is brewed from fruits and grains, with a mellow sour taste and a slightly sweet taste, and the laba garlic pickled with rice vinegar is sweet and sour, and has a better taste.

As long as the vinegar does not deteriorate, it can be used again. Also, don't pour the vinegar away, that's a pity. In winter, you can heat it with a pot on the stove to sterilize bacteria, prevent colds, and have athlete's foot.

You can also soak your feet to cure athlete's foot.

Although garlic has less moisture, it will also breed bacteria when it is placed in vinegar for a long time, which is inevitable, and the shelf life of homemade vinegar-soaked garlic is not easy to say, to observe the real-time status of garlic, and see that the garlic is moldy in the jar or changes its flavor when it is opened, it means that it can no longer be eaten.

How long can you not eat garlic soaked in vinegar.

Vinegar-soaked garlic is best eaten within half a year of brewing, there are no additives in the hand-soaked garlic, the storage time is relatively short, and the edible period after opening is shortened, and it is best to eat it within half a month of opening.

How long do you soak garlic in vinegar before you can eat it.

The garlic soaked in vinegar is ready for about a week.

The vinegar-soaked garlic tastes good for a week, so it can be eaten in about a week, but the garlic at this time tastes a little spicy, so it is recommended to leave it for a few more days, and it tastes better after two weeks, sour and crispy.

Summary. Dear, the vinegar that has soaked garlic can be repeated to soak garlic.

Dear, the vinegar that has soaked garlic can be repeated to soak garlic.

However, after soaking twice, the vinegar will have a strong spicy taste, and the sourness will be reduced, and if you continue to soak the new garlic, the taste will not be weak, and it is very good to burn. Therefore, it is recommended not to reuse it too many times, and to resist it at most twice.

For vinegar used to soak garlic, try to use grain vinegar such as rice vinegar or wheat bran vinegar that is light-colored and has no added salt.

If you don't like garlic-soaked vinegar, it tastes good when used to stir-fry vinegared cabbage or cold vegetables.

Because vinegar can be produced on its own in the natural environment, ancient humans have been consuming vinegar since very early times all over the world. Generally speaking, the Eastern countries use grains to make vinegar, and the Western countries use fruits and wine to make vinegar.

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.

I can soak vinegar, and the sprouted garlic can be eaten.

Sprouted garlic contains more heart-healthy antioxidants than fresh garlic. So sprouted garlic is a good thing, and it's a pity to throw it away. After sprouting, the garlic body is not as big as before, and the taste is not as crisp and fragrant as before germination.

But as long as the garlic does not appear moldy and rotten, it is edible and has no health effect.

Consuming garlic or taking nutritional supplements containing garlic extract is often considered a natural way to lower cholesterol, blood pressure, water deficits, and the risk of heart disease, and sprouted garlic has the same effect. Garlic that has been sprouted for five days has a stronger antioxidant activity than fresh garlic and is better for heart health.

Vinegar soaked garlic for half a year can be eaten.

Vinegar garlic is a snack made with garlic and vinegar. Garlic has antibacterial and anti-inflammatory effects, which can protect the liver, regulate blood sugar, protect cardiovascular, anti-hyperlipidemia and arteriosclerosis, and anti-platelet aggregation.

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.

It can only be assisted**: 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.