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...
Coffee and chocolate have a tough outer coat which is moved during fermentation, benefiting from the microbes, Erwinia dissolvens, leuconostoc, and lactobacillus species plus the yeasts of the genus Saccharomyces.
—Coffee & Chocolate Are Fermented!
We managed to let our Pickl-It pepper mash go for 1 year & 8 days but we were frothing at the mouth & had to dive in. The earth moooooved at first bite! The taste buds exploded into exuberant happy dances. Our senses reeled with gustatory joys. Now, it is pepper mash on EVERYTHING . Yuuuum!!!!!!!!!! TikiBlu has just SWOONED!!!
—TikiBlu H. - Washington