Why Does Fermented Garlic Turn Blue? (2024)

FAQs

Is it safe to eat garlic that turned blue? ›

Blue garlic may look off-putting, but it's perfectly safe to consume and tastes just fine. The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic (the same enzymes are responsible for garlic's flavor).

garlic cloves have an abundance of sulfur compounds. and an enzyme called allenase. when you add acid, aka vinegar, to these compounds, a reaction ensues. that reaction is this beautiful blue.

To prevent garlic from turning blue during fermentation, you can blanch the garlic cloves briefly before fermenting them. This can help reduce the chemical reaction that causes the colour change. However, be aware that blanching can slightly alter the flavour and texture of the garlic.

Don't worry. Garlic that turns green is completely safe. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic.

Also, keep an eye (and nose) out for off smells, the presence of mold, or a mushy or slimy texture -- these are all signs that things are not well with your fermented garlic. You should be able to notice them right away.

Pickled garlic, due to the vinegar, herbs, and garlic itself, naturally has a strong odor. However, if you detect an unusually foul or rotten smell, this is a pretty clear indication that it has spoiled.

Fermented garlic can be stored for many years at room temperature. In fact, the longer it is left to ferment, the more delicious it becomes! Traditional Korean recipes recommend letting garlic ferment for up to 7 years! Fermentation is a safe way to preserve garlic.

Garlic bulbs in peak condition should have plump, firm cloves tightly covered by white or purplish papery husks. Take a pass if you see shriveled cloves or browned husks, or if the cloves are soft when pressed. Green sprouts from the top of the bulb are a sign of improper storage, so avoid garlic with these.

But not to worry, says Johnson—blue garlic is still safe to eat. In Chinese laba, which is a pickled garlic, that vibrant hue is prized. Just make sure that the bluish green you're seeing is indeed the result of the garlic's contact with acid, and not something like mold, which can have a somewhat similar color.

A compound called allicin present in garlic can react in the presence of vinegar turning the cloves a blueish-green. This may happen when you are using older cloves, have certain minerals present in the water or have the cloves come in contact with certain metals like copper or cast iron (stainless steel is OK).

Should you refrigerate pickled garlic? ›

You can store pickled garlic in the refrigerator for up to four months; do not store the mixture at room temperature because it will rapidly grow mold. Discard both the cloves and the liquid if there are signs of mold or yeast growth on the surface of the vinegar.

Why is my Laba garlic not turning green? There are a couple of factors if your Laba garlic is not green. Fresh garlic has less sulfur content. Older ones have more enzymes to react with the vinegar.

It's just a harmless enzyme reaction, which happens due to an enzyme calledalliinase, which breaks down the amino acidalliin intoallicin. Allicin is what makes the garlic turn blue when pickled in a vinegar solution.

It is safe to eat sprouted garlic, although you may want to remove those green shoots when preparing certain recipes like pesto, when garlic is the star and consumed raw—just for flavor's sake.

As soon as you start cutting or grating garlic, chemical reactions begin occurring. These reactions are sped up with higher temperatures, so it's a good idea to keep your garlic in the fridge to minimize them. Similarly, sweating garlic or simmering it at relatively low temperatures can cause it to rapidly turn green.

Yellowed cloves are also a sign that your garlic is less than fresh — though you can still use your garlic if it yellowed or beginning to sprout.

Green sprouts from the top of the bulb are a sign of improper storage, so avoid garlic with these. Once peeled, the cloves themselves should be taut and white or ivory in color; brown spots or mushy spots are a sign of age and compromised flavor.

Purple garlic can be used just like white garlic. Since it has a slightly milder flavor, it won't overwhelm a dish when raw (think minced into a salad dressing or rubbed on toasted bread). Some also say that purple garlic's flavor lingers longer after cooking than white garlic.

If garlic loses its signature spicy, pungent smell or begins to smell sour, that's another sure sign it's gone bad. Make sure it feels similar to what you're looking for at the store—firm, with no overly dry or soft cloves.