Frequently Asked Questions
|Traditional canning information suggests that blue or green-tinted garlic is caused by iron, tin or aluminum in the water which reacts to the garlic pigments, or as a result of soil minerals which become accentuated during fermentation.|
| The latest horticultural and food science research pinpoints the source of the discolorations:
“Don’t worry, greenish-blue color changes aren’t harmful and your garlic is still safe to eat – unless you see other signs of spoilage.” – What’s Cooking America
“Under acidic conditions, isoallin, a compound found in garlic, breaks down and reacts with amino acids to produce a blue-green color. Visually, the difference between garlic cooked with and without acid can be dramatic, but a quick taste of the green garlic proved that the color doesn’t affect flavor.” From America’s Test Kitchen Newsletter, September 2004
Did you know...
Dill pickles are simply fermented cucumbers. Streptococci starts the process of fermentation, but as the pH level falls, leuconostoc and pediococcus species, and Lactobacillus plantarum continue the process.
—Microbes & Cucumbers = Dill Pickles
I was intrigued by the whey-method although I kept thinking, "This really can't work. It sounds like a bad idea." I had my undergrad class check out whey-ferment vs no-whey, using the German crocks. Wow. I should have listened to my original thinking. Bad idea! Don't use whey! Not only is it low-count, but the flavor is awful and the texture even worse! Love your Pickl-It! Great tool for teaching!
—Gary, University Microbiology Professor