What is the effect of peeled garlic cloves in brine?

The main functions of peeling garlic cloves in brine are as follows:

Remove the spicy taste: Soaking the peeled garlic cloves in salt water can remove some of the spicy taste of garlic, making the garlic cloves taste more gentle and not hurt the stomach.

Sterilization: Salt water has a bactericidal effect, which can remove pesticide residues and ensure that the garlic cloves are more hygienic.

Promote pickling flavor: Salt water can remove part of the water of the garlic clove, so that in the subsequent pickling process, the garlic clove can better absorb the seasoning, so that the pickling more flavor.

Shorten the curing time: Because the skin of peeled garlic cloves has been half cooked, it is particularly easy to pickle, so the garlic cloves treated with salt water can shorten the curing time and make the curing process faster.

Brine peeling garlic cloves can not only remove the spicy taste and sterilization, but also promote the curing taste and shorten the curing time.