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...
A variety of brine pickled cucumber products are made around the world. Oi sobagi and oiji are made in Korea. In Egypt cucumbers are pickled by soaking in brine to produce torshi khiar.
I'm heading out of town and will feel confident that my ferment will be fine sitting on my counter. I wouldn't feel that way if I didn't have the Pickl-it jar. I'm looking forward to getting more!