Vinegar Garlic

Name: Vinegar Garlic
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 15 heads garlic; Some Vinegar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Garlic, dehumidification in temperature, sells unsalable accumulation, detoxifies and kills insects. "Drinking Zheng Yao" records: "Garlic tastes pungent and warm, poisonous, it mainly disperses carbuncle, eliminates wind evil, kills poisonous gas, and is good for a single head." "Compendium of Materia Medica" says: garlic "its strong air, can pass the five internal organs , To reach the orifice, to remove cold and dampness, to eliminate evil, to eliminate carbuncle, and to reduce disease and build up meat."
Modern research shows that garlic contains allicin, which has strong broad-spectrum antibacterial and antiprotozoal effects. It has a good effect on the prevention and treatment of colds and bacterial infectious diseases of the gastrointestinal tract, and can prevent cancer.
Vinegar also has many medical functions in curing diseases and keeping in good health. It is said that fumigation with vinegar can prevent influenza, mumps, and encephalomyelitis. But picking garlic in vinegar for a few days and eating it will have a better preventive effect on influenza. "

Ingredients

15 heads Garlic
Some Vinegar

Vinegar Garlic

1. Materials

2. Take off the coat of garlic and break open the small cloves

3. Peel one by one

4. Put in the bottle

5. Add vinegar

6. Make the vinegar just over the garlic

7. Tighten the lid and seal

8. Label and date

9. Take out after 7 days

Tips:
The amount of garlic can be increased or decreased as you like.
The vinegar should be as clear as possible without garlic.
The prepared vinegar and garlic can be eaten at will.