Chinese garlic turns blue?

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Chinese garlic turns blue?

Postby baerdric on Thu Jan 02, 2020 1:28 pm

I remember some discussion about garlic turning blue and minty, which I have never been able to avoid. I've given up on fermenting garlic as a result.

But I suddenly thought maybe there was something wrong with my garlic supply. Turns out that the "organic" garlic was actually from China and is probably not organic at all. In fact, some claim it is loaded with metals.

So has anyone does such a test?

I seem to recall from the article that Chinese garlic is always sold without roots. Maybe it was the other way. I forget right now.

In any case, with just a little bit of encouragement I might find a true Local source for organic garlic and try again. I love pickled garlic.
Currently looking at things and pondering about stuff.

Bill DeWitt
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Re: Chinese garlic turns blue?

Postby Christopher Weeks on Fri Jan 03, 2020 3:36 pm

The garlic grown at both of the local CSAs I've used turns blue, but not minty. It's delicious.
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Re: Chinese garlic turns blue?

Postby khoomeizhi on Sat Jan 04, 2020 7:02 am

dunno about 'minty' - never heard that one before. we grow our own garlic, 'beyond organic' with only our own compost. it's always turned blueish when fermented. my understanding is that it's from copper compounds picked up from the soil. not harmful.
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