Can sweet and sour garlic juice be reused

Sweet and sour garlic juice can generally be reused, but it needs to be stored properly and not contaminated. If the juice becomes cloudy, odorous, or moldy, it is not recommended to use it again.

Sweet and sour garlic juice can be stored for a long time under sealed refrigeration conditions. When reusing it, it is necessary to observe whether its color and odor are normal. Unspoiled sweet and sour garlic juice can be used for cold dishes, dipping sauces, or pickling other ingredients, and its acetic acid and allicin components can still exert antibacterial effects. When reusing, it is recommended to boil and sterilize to avoid cross contamination with raw food, and it should be used up within 3-5 days. If sweet and sour garlic juice comes into contact with raw meat, seafood, or is exposed to room temperature for a long time, there may be a risk of microbial contamination. In such cases, even if the appearance is normal, it should be discarded to avoid causing gastrointestinal discomfort. Diabetes patients or those with excessive stomach acid should control the consumption, because the sugar content and acidity of the repeatedly used sweet and sour garlic juice may increase due to concentration.

For daily storage of sweet, sour, and garlic juice, it is recommended to use a glass sealed jar and store it in the refrigerator's refrigerated area. Use clean tableware to avoid bringing in moisture or impurities. When consumed with fresh vegetables, dietary fiber can be supplemented, but those with gastrointestinal sensitivity should pay attention to the irritation of garlic juice. If long-term storage is required, it can be packaged and frozen with a date marked. After thawing, it should be thoroughly heated before consumption.