I quick-picked some green beans and a week later, the garlic in the jar had turned blue green, turquoise, smurf color. I googled it and brought up a reddit thread that said it’s safe to eat.
I did not eat it.
I quick-picked some green beans and a week later, the garlic in the jar had turned blue green, turquoise, smurf color. I googled it and brought up a reddit thread that said it’s safe to eat.
I did not eat it.
Sorry couldn’t upload in an edit.
Excerpt from “the art of fermentation”. About fermented (not necessarily pickled) garlic.
Oops, not sure how to fix the rotation
Dude, nice source. I rotated and highlighted for the next pickler that has never seen blue garlic before.
This is true! I’m no chemist but I make paint pigments from plants rich in anthocyanins, which give them colour. Popular mordants (things that helps a colour stick to fibre) are copper salts, which can brighten the colour or make it more blue/green.
And, an old kind of pigment, verdigris, was made by hanging pieces of copper in closed containers with vinegar, where the vapour would cause a blue/green/gray salt to form.
Super interesting!
Thank you!
When I saw the post thumbnail on my feed and opened the post, I guessed it’s some kind of copper reaction. Neat