When does garlic mature? How much salt, sugar and vinegar should be added to 5 kilograms of garlic?

After the garlic is harvested, it needs to be dried for about a week until all the garlic leaves are dry. If there is still water in the garlic, it is easy to rot and deteriorate during storage. Be careful not to expose it to the sun when drying it to prevent the temperature from being too high and causing the garlic to saccharify. So when does garlic mature? How much salt, sugar and vinegar should be added to 5 kilograms of garlic? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. Garlic maturity time

2. How much salt, sugar and vinegar should be added to 5 catties of garlic

3. Can garlic kill Helicobacter pylori?

Garlic maturity time

Garlic matures in June every year. The growth cycle of garlic is about 8 months, or about 240 days. It is sown in October every year and can be harvested in June of the following year. However, the maturity time of garlic sometimes varies due to climatic conditions and geographical reasons.

How much salt, sugar and vinegar to put in 5 catties of garlic

It is generally recommended to add 1.5 kilograms of black rice vinegar or white rice vinegar, 1 kilogram of salt and 1 kilogram of sugar to make sweet and sour garlic with 5 kilograms of garlic. This ratio is relatively suitable. However, the specific method can adjust the ratio of sugar and vinegar according to personal preference.

It usually doesn’t take a long time to pickle sweet and sour garlic, about a week is enough, and the garlic will be sufficiently flavorful. If you want the garlic to have a stronger spiciness, it is recommended to increase the pickling time.

In addition, sweet and sour garlic contains certain antioxidants, which are helpful to human health.

Can garlic kill Helicobacter pylori?

No. Since garlic contains a lot of flavonols and organic sulfur compounds, when these substances reach a certain concentration in the body, they will have a certain inhibitory effect on Helicobacter pylori, but they are far from being able to kill Helicobacter pylori.

Garlic is very nutritious and has good therapeutic and medicinal value.

Because garlic contains a large amount of "allicin" and sulfur compounds, it has certain antibacterial and bactericidal effects.

Garlic can be put into a fresh-keeping bag, sealed, and then stored in the refrigerator. It can usually be kept for about a week.