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...
1989 – Roy Fuller credited with suggesting a definition for “probiotics”, still in use today: “A live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance”
We are really thankful for your creating and selling such a fine product, its the easiest and most foolproof fermenting product out there!
—John R - Marquette, Michigan