Fermented garlic turned blue, is it safe to eat?

I tried fermenting whole garlic cloves in a brine for the first time. After a few days, I saw they were turning a bright blue color. I mean, I was pretty worried because I thought it meant something bad. I checked online and figured out it's a normal reaction with the acids and minerals. But still, it freaked me out and I almost threw the whole jar away. Now I know it's safe to eat, but it looks weird. Maybe it's just me, but I wish I knew this before. So my tip is, don't panic if your garlic goes blue, it's probably fine.

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3 Comments

ryanperez7mo ago

Yeah the "bright blue color" thing is totally normal, but it really does look wrong at first. I read that it happens more with fresh, young garlic because of some compound in it. Once you know it's just a chemical thing with the acid, it's fine, but that first time seeing it is a real shock. I'd probably still eat it, even if it looks a little strange.

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black.jordan7mo ago

When I canned pickles last fall, all the garlic cloves turned a bright teal. I was sure it meant something had gone wrong and almost tossed them out. A quick search taught me it's just a natural reaction between the garlic and the acidic brine. That explanation really changed my mind about it for good. Now I know it's safe, so the color doesn't bother me at all. I'd still eat it without a second thought, just like you said.

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jakem987mo ago

Ever have that moment where you're just staring at your food like, what did I do? Glad I'm not the only one who gets freaked out by blue garlic.

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