Garlic turned blue in my ferment jar and I actually didn't freak out

Last week I was making a batch of hot sauce with 5 cloves of garlic and after 3 days they turned this weird neon blue color. Everyone online says that's fine and it's just a chemical reaction with the copper in the water or the vinegar. But I've seen so many posts where people act like it's a disaster and they dump the whole batch. I let it ride for another 10 days and the sauce came out perfectly fine with no weird taste at all. Has anyone else had garlic do that and just not cared?

3 comments

3 Comments

morgan91526d ago

Oh man, my buddy had the same thing happen with his salsa ferment and he almost tossed it before I told him to chill. He let it go and ended up with the best verde he ever made, no joke.

shane75126d ago

4 days ago I would've told your buddy he was crazy to let that ride... I've tossed so many ferments at the first sign of something funky. But I've been reading up on how some of that weird surface stuff actually adds a ton of flavor if you just scrape it off. My last batch of tomatillo salsa had this thick white layer I almost dumped, but I let it sit another 3 days instead. Came out with this deep, smoky taste I never got before. Definitely changed how I handle my ferments now... still get nervous though, ha.

grant82625d ago

Yeah exactly! Same thing happened to me with my habanero mango batch. I thought it was ruined for sure. White film all over the top, smelled kinda funky. Almost dumped it down the drain. But I let it sit a few extra days and stirred it once a day. Turned out incredible. That extra time really lets the flavors mellow out and get deeper. Now I don't freak out when I see that stuff anymore.