Re: lacto-fermented garlic turned green

[Guest guest]

> I just tried fermenting regular garlic that I bought from an Asian

> grocery store

>

> these batches turned quite green after 1-3 days of fermentation.

> Does anyone have ideas on why it would turn green and whether it's edible?

>

> -

>

>

If you puree or mince garlic and leave it refrigerated it will turn a bluegreen

color in a few days.

I use minced garlic in my fermented vegetables, that's how I found this out.

It will even change color in the ferment sometimes but not very often.

The color is caused by copper compounds in the garlic undergoing oxidation.

As far as I know there are no health concerns from this beyond the odd color.

I still eat the jars with the blue garlic in them. : -)

regards, Bruce

[Guest guest]

,

whenever bake salmon, i always bake it with e.v. olive oil, fresh lemon

juice, pressed garlic and salt. the garlic ALWAYS turns a beautiful

shade of blue-green and i have always wondered why.

now I'm guessing it's from the acid of the lemon.

which would make sense, cuz when you ferment garlic, it turns more

acidic, and turns green.

laura

On Mon, 21 Jun 2004 02:41:36 -0600 " Bruce Stordock " <stordock@...>

writes:

> I just tried fermenting regular garlic that I bought from an Asian

> grocery store

>

> these batches turned quite green after 1-3 days of fermentation.

> Does anyone have ideas on why it would turn green and whether it's

edible?

>

> -

>

>

If you puree or mince garlic and leave it refrigerated it will turn a

bluegreen color in a few days.

I use minced garlic in my fermented vegetables, that's how I found this

out.

It will even change color in the ferment sometimes but not very often.

The color is caused by copper compounds in the garlic undergoing

oxidation.

As far as I know there are no health concerns from this beyond the odd

color.

I still eat the jars with the blue garlic in them. : -)

regards, Bruce

[Guest guest]

Thanks, and Bruce.

I find it reassuring that others have experienced this color change

and have found it to be edible....because I've now made about 8

quarts of fermented garlic (from 2 large containers at the market)

trying to get it " right. " They're all in my freezer awaiting my

decision to eat them or toss them.

> ,

>

> whenever bake salmon, i always bake it with e.v. olive oil, fresh

lemon

> juice, pressed garlic and salt. the garlic ALWAYS turns a beautiful

> shade of blue-green and i have always wondered why.

>

> now I'm guessing it's from the acid of the lemon.

>

> which would make sense, cuz when you ferment garlic, it turns more

> acidic, and turns green.

>

> laura

>

> On Mon, 21 Jun 2004 02:41:36 -0600 " Bruce Stordock " <stordock@t...>

> writes:

> > I just tried fermenting regular garlic that I bought from an

Asian

> > grocery store

> >

> > these batches turned quite green after 1-3 days of fermentation.

> > Does anyone have ideas on why it would turn green and whether it's

> edible?

> >

> > -

> >

> >

>

> If you puree or mince garlic and leave it refrigerated it will turn

a

> bluegreen color in a few days.

> I use minced garlic in my fermented vegetables, that's how I found

this

> out.

> It will even change color in the ferment sometimes but not very

often.

>

> The color is caused by copper compounds in the garlic undergoing

> oxidation.

> As far as I know there are no health concerns from this beyond the

odd

> color.

> I still eat the jars with the blue garlic in them. : -)

>

> regards, Bruce

>

>

>

>