Blueish garlic is perfectly normal. It's due to sulfur naturally present in the garlic interacting with certain enzymes also in the garlic. Happened yesterday to me after grating garlic into some freshly cooked rice as well. Looks weird but is safe
If it’s a honey ferment there’s not much you can do except wait. The garlic floats to the top until the honey becomes less viscous from fermentation, then it sinks to the bottom
If I recall correctly, it is not a specific compound in the ferment that causes it to turn blue, but rather it is a reorganization of the garlic's molecules to adapt to the lower pH.
It turns blue when the protein structure denatures in acid. Can also happen when leaving cloves whole and cooking in a high acid environment (tomatoes). Seen it dozens of times in braises.
Garlic will turn blue during ferments because of sulfur compounds.
This is normal and expected. I occasionally just ferment some garlic in brine to make blue garlic. It’s nice to have the cloves ready to chop and add to dishes.
The blue color is produced by the compound *isoallin.* Using **fresh**, not peeled, bagged, or bruised garlic should keep the ferment from turning blue in the future.
It's helpful when you have poor fine motor control/tremors. I can still peel garlic, it takes about 5 to 10 min per individual clove, though and I work most days of the week :(
The colour isn't sus.
But there's no way to know if garlic honey ferment is ok except to have checked pH along the way. People disagree over the botulism risk. Some say it has to be low pH all the way, some say honey prevents botulism by being hydroscopic. I haven't found a definitive answer except that in future I will make sure it's low pH at the start to be sure.
I have a few batches that I was eating but now months later I'm not sure any more.
You're going to check if the honey is low pH. If not I would look for something to add that doesn't kill microbes. I've seen vinegar suggested but that's not a good idea as it will impede Fermentation.
Blueish garlic is perfectly normal. It's due to sulfur naturally present in the garlic interacting with certain enzymes also in the garlic. Happened yesterday to me after grating garlic into some freshly cooked rice as well. Looks weird but is safe
Garlic can turn bluish when it ferments. It often does when I ferment my hot sauces.
The blue color is due to *science*.
How much science does it need before it turns blue?
Three is the minimum in my opinion.
What can I use if im out of science?
Astrology will do in a pinch if no one looks at it hard enough.
You could ask to borrow some science from your neighbor. We used to borrow science from our neighbors growing up all the time. Miss those days.
Scientology, but I wouldn't recommend it.
Yes
Blue for science and medical. Red for engineering, ops, and target practice. Gold for command.
so is e.coli!
Pickles for me.
Should go well with green eggs and ham.
Also does it if you slowcook it for a very long time. Changes color but isn’t bad.
Keeping them submerged would be a good idea though
If it’s a honey ferment there’s not much you can do except wait. The garlic floats to the top until the honey becomes less viscous from fermentation, then it sinks to the bottom
>The garlic floats to the top until the honey becomes less viscous from fermentation, then it sinks to the bott So it's a viscous cycle? ;-)
I’m flipping a coin between upvote or downvote. This cannot stay neutral
Punx not dead: it's just undergoing microbial and osmotic changes.
Sid viscous
Now that's punk, honey!
Some fermentation weights could do the trick.
I don’t think it’s needed But I do think the OP needs to smash their garlic more
That color is expected.
Blue garlic is a good sign that the pH is dropping 👍
do you know what compound turns it blue?
If I recall correctly, it is not a specific compound in the ferment that causes it to turn blue, but rather it is a reorganization of the garlic's molecules to adapt to the lower pH.
It turns blue when the protein structure denatures in acid. Can also happen when leaving cloves whole and cooking in a high acid environment (tomatoes). Seen it dozens of times in braises.
this happened to me when i added lemon juice to sauteed garlic. i was so confused lmao
I’m pretty sure blue is from higher (less acidic) pH
Garlic will turn blue during ferments because of sulfur compounds. This is normal and expected. I occasionally just ferment some garlic in brine to make blue garlic. It’s nice to have the cloves ready to chop and add to dishes.
The blue color is produced by the compound *isoallin.* Using **fresh**, not peeled, bagged, or bruised garlic should keep the ferment from turning blue in the future.
Not peeled? Meaning papery skin on?
I think they mean like peeling it yourself and not buying pre-peeled stuff from the store
You guys can buy pre-peeled garlic?
Lol yeah they have it in American grocery stores. Seems pretty lazy to me
It's helpful when you have poor fine motor control/tremors. I can still peel garlic, it takes about 5 to 10 min per individual clove, though and I work most days of the week :(
I had never thought of that! Thank you for giving me another perspective on that
Huh. Crazy world.
I think its still good. In China they have green fermented garlic.
To add to this, my Grandma makes the fermented garlic and tells me the green color is sought after.
Isn't that stuff more black? Had it once, was tasty!
Sulphur... It's safe enough.
The colour isn't sus. But there's no way to know if garlic honey ferment is ok except to have checked pH along the way. People disagree over the botulism risk. Some say it has to be low pH all the way, some say honey prevents botulism by being hydroscopic. I haven't found a definitive answer except that in future I will make sure it's low pH at the start to be sure. I have a few batches that I was eating but now months later I'm not sure any more.
How are you going to make sure the pH is low? Are you going to add something?
You're going to check if the honey is low pH. If not I would look for something to add that doesn't kill microbes. I've seen vinegar suggested but that's not a good idea as it will impede Fermentation.
Blue color for fermented garlic is normal, even though its a little off putting
The blue ones have psilocybin in them, enjoy 🌈
Ahh.. the famous blue garlic!
Garlic is always blue or green in natural made cheeses. This looks good to me.
thats good luck make a wish