The blue garlic is starting to lighten. After doing a little research, I might have found out why it turned blue to begin with.
There is acid in the brine and so when the acidic vinegar is mixed with the garlic, it ruptures the cell membranes of the garlic which allows the amino acids and sulfur to mix. The blue pigment is when a certain enzyme is real eased and also mixes with the amino acids.
Even so, the garlic is still safe to eat and doesn't affect the pickles.
No comments:
Post a Comment