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...
Beers, lagers, and ales generally rely on the yeast, Saccharomyces cerevisiae, although lager yeasts will probably always be known as, Saccaromyces carlsbergensis.
Thank you so much for teaching me everything I know about lactic-acid fermentation. Without your help and advice, I would have continued to make unhealthy, moldy, mason-jar "ferments". I appreciate everything you have done for me.
—Linda Cox - North Canton OH