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🧄🔵 why did my garlic turn blue?! no, it’s not mold… and yes, it’s still safe to eat (most of the time)! when garlic is chopped or pickled, certain sulfur compounds react with trace acids or enzymes, causing it to turn blue, green, or even purple. this often happens in homemade pickles, fermented dishes, or when using young garlic. 👀look out for copper pots too! when garlic’s natural sulfur compounds react with trace copper ions (especially when cooking with acidic ingredients), it creates a b
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🧄🔵 why did my garlic turn blue?! no, it’s not mold… and yes, it’s still safe to eat (most of the time)! when garlic is chopped or pickled, certain sulfur compounds react with trace acids or enzymes, causing it to turn blue, green, or even purple. this often happens in homemade pickles, fermented dishes, or when using young garlic. 👀look out for copper pots too! when garlic’s natural sulfur compounds react with trace copper ions (especially when cooking with acidic ingredients), it creates a b
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