How to make garlic pickled in vinegar
In the past 10 days, the popularity of healthy eating and home-cooked dishes has continued to rise across the Internet. Among them, "vinegar pickled garlic" has become a hot topic because of its simple, easy-to-make, and healthy characteristics. This article will introduce in detail how to make garlic pickled in vinegar, and attach relevant data and analysis to help you easily master this classic side dish.
1. The popular trend of garlic pickled in vinegar
According to the hot search data in the past 10 days, the search volume for vinegar pickled garlic has increased by 35% month-on-month, especially in the fields of healthy eating and home cooking, which has attracted much attention. The following are relevant statistics:
| keywords | Search volume (10,000 times) | month-on-month growth |
|---|---|---|
| How to make garlic pickled in vinegar | 12.5 | +28% |
| Effects of garlic soaked in vinegar | 8.7 | +35% |
| Making homemade side dishes | 15.2 | +20% |
2. Steps to make vinegar-pickled garlic
Vinegar pickled garlic is a classic home-cooked side dish. It is simple to make, has a sweet and sour taste and is crunchy. It also has the effect of appetizing and digesting. The following are detailed production steps:
1. Prepare materials
Making vinegar pickled garlic requires the following materials:
| Material | Dosage |
|---|---|
| fresh garlic | 500g |
| rice vinegar or aged vinegar | 300ml |
| white sugar | 100g |
| Salt | 10 grams |
| sealed jar | 1 |
2. Process the garlic
Peel off the outer skin of fresh garlic, retaining the thin inner layer, rinse with clean water and drain. If you like a more flavorful taste, cut the garlic in half.
3. Pickled garlic
Put the processed garlic into a clean sealed jar, add salt and sugar, then pour in rice vinegar or aged vinegar, making sure the vinegar completely covers the garlic. Cover and place in a cool and ventilated place.
4. Wait for fermentation
The fermentation time of vinegar-pickled garlic is generally 7-10 days. During this period, the jar can be shaken occasionally to allow the vinegar liquid to penetrate evenly. After the fermentation is completed, the garlic is soaked in vinegar and is ready to eat, with a sweet and sour taste.
3. Effects and Precautions of Pickling Garlic in Vinegar
Garlic pickled in vinegar is not only delicious, it also has many health benefits:
| effect | illustrate |
|---|---|
| Appetizer and digestion | The combination of vinegar and garlic can promote the secretion of digestive juices and aid digestion. |
| Antibacterial and anti-inflammatory | Allicin in garlic has antibacterial properties, and vinegar can also inhibit bacterial growth. |
| Lower lipids and blood pressure | Long-term moderate consumption can help regulate blood lipids and blood pressure. |
It should be noted that although garlic soaked in vinegar is good, it should not be consumed in excess, especially for patients with hyperacidity or gastric ulcers.
4. Preservation and consumption suggestions for vinegar-pickled garlic
After the vinegar-pickled garlic is completed, it can be stored in the refrigerator and has a shelf life of about 1 month. It is recommended to use clean chopsticks when eating to avoid contamination. Vinegar pickled garlic can be eaten directly as a side dish, or it can be paired with noodles, dumplings and other foods to add flavor.
In short, garlic pickled in vinegar is a simple, easy-to-make, healthy and delicious home-cooked dish, suitable for daily consumption by the family. I hope this article can help you easily master the preparation method and enjoy the fun of healthy eating!
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