Is my green pickled garlic edible?
I tried pickling some garlic in turmeric and the garlic turned green. Just wondering if I should toss or not?
Best Answer
Garlic produces non-toxic allicin and allicin in the pickling process. When allicin and allicin are mixed together, the garlic becomes a hundred green. The pickled garlic turns green not because the pickled garlic contains chlorophyll, which will produce green when exposed to sunlight like a plant, but because the garlic produces non-toxic allicin and allicin, allicin and garlic in the pickling Mixing the yellow pigments turns the garlic into green. After answering the questionnaire, the antioxidative ability of allicin is very strong. Therefore, eating green pickled garlic is not only non-toxic, but also has the effect of strengthening the body.
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Quick Answer about "Is my green pickled garlic edible?"
Garlic that has turned blue or green during pickling or cooking is perfectly safe to eat, and the presence of color has no effect on the garlic's flavor. Some cultures even prize colorful garlic.Why is my pickled garlic green?
Garlic can turn blue or green if it is exposed for a long time to any acidic ingredient such as lemon juice or vinegar. The acidity causes the reorganization of the molecules in the garlic cloves. This creates polypyrroles, molecules that give garlic cloves a green or blue colour.Is it safe to eat garlic when it turns green?
And even though those sprouts resemble chives, they doesn't have the herb's mild flavor\u2014the sprout itself is actually quite bitter. It's sharp in flavor, without any of the natural sweetness that garlic should have. But even though the flavor is a little less than ideal, sprouted garlic is fine to eat.Can you get botulism from pickled garlic?
When growing, this bac- terium produces an extremely potent toxin that causes the illness botulism. If untreated, death can result within a few days of consuming the toxic food. It is important to follow the direc- tions in this publication carefully to make sure your preserved garlic is safe.How do you keep pickled garlic from turning green?
To help avoid discoloration, use distilled water to ensure an absence of trace metals. Use a salt that does not contain iodine, such as Kosher, since iodine will also cause color changes; avoid table salt. Finally, like most pickles, garlic needs to be kept out of the sunlight.Laba Garlic: One minute to tell you the skills of pickling Laba Garlic
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