Garlic in pickles turned blue-green
I quick-picked some green beans and a week later, the garlic in the jar had turned blue green, turquoise, smurf color. I googled it and brought up a reddit thread that said it's safe to eat.
I did not eat it.
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Sorry couldn't upload in an edit.
Excerpt from "the art of fermentation". About fermented (not necessarily pickled) garlic.
Oops, not sure how to fix the rotation
Dude, nice source. I rotated and highlighted for the next pickler that has never seen blue garlic before.
This is true! I'm no chemist but I make paint pigments from plants rich in anthocyanins, which give them colour. Popular mordants (things that helps a colour stick to fibre) are copper salts, which can brighten the colour or make it more blue/green.
And, an old kind of pigment, verdigris, was made by hanging pieces of copper in closed containers with vinegar, where the vapour would cause a blue/green/gray salt to form.
Super interesting!
When I saw the post thumbnail on my feed and opened the post, I guessed it's some kind of copper reaction. Neat
Thank you!
I've eaten the blue-green garlic before. It's delicious
I'm pretty sure that is common in pickled garlic but do some reading on it I guess.
Trusting a post on reddit is almost as dangerous as trusting AI.
IIRC this is kinda a "There the same picture" sort of situation, since most LLM's lean heavily on Reddit as a source.
Exactly, and you dont know if someone fucked with their post to "delete" it. Would be a great way to poison AI by editing your posts with wrong info instead of garbage info.
Sometimes it turns blue just sauteing it in butter