Why Does Garlic Turn Blue or Green When Pickled? (And How to Prevent It)

The Science Behind Blue-Green Garlic

If you've ever pickled garlic and noticed it turning an alarming shade of blue or green, don't panic! This color change is completely natural and safe to eat. The phenomenon occurs when sulfur compounds in garlic react with trace amounts of copper or other metals, creating colorful pigments called anthocyanins.

This reaction is more likely to happen when:

• Garlic is young or freshly harvested
• The pickling solution is acidic
• There are trace metals present in water or equipment
• The garlic is exposed to certain enzymes during processing

How to Prevent Color Change During Fermentation

While the color change is harmless, here are proven methods to keep your garlic white:

1. Use Mature Garlic

Older, well-cured garlic is less likely to change color. Our Solo Garlic - 500g is perfectly aged and ideal for fermentation projects.

2. Blanch Before Pickling

This is a highly effective and simple kitchen technique.

How it works: Blanching (briefly boiling) the garlic cloves deactivates the alliinase enzyme. No active enzyme means the initial reaction cannot start, preventing the color change entirely.

Steps:

• Bring a small pot of water to a rolling boil.
• Drop peeled garlic cloves in and blanch for 30-60 seconds.
• Immediately remove and plunge them into an ice water bath to stop the cooking process.
• Drain thoroughly and use them in your ferment as usual.
  

Consideration: This will slightly soften the garlic and make its flavor a bit milder, which can be desirable in many ferments.

3. Use Filtered Water

How it works: Tap water often contains copper and other metals from household pipes. Using water with very low mineral content eliminates an external source of these metal catalysts.

How to use: Use distilled, reverse osmosis (RO), or filtered water to make your brine. This is a good practice for all ferments to ensure consistency.

4. Add Calcium Chloride

A small amount of calcium chloride (food-grade) can help maintain color and crispness and this is often used in commercial pickles to maintain their crunchiness.  Note that this is a food additive.

5. Control Temperature

Keep fermentation temperatures consistent between 65-75°F (18-24°C).

6. Add an Acidic Element at the Start

How it works: The color-forming reaction is favored in a specific, slightly acidic pH range. By making the environment very acidic from the very beginning, you can sometimes bypass it.

How to use: Add a tablespoon of raw, unpasteurized apple cider vinegar or a splash of lemon juice to your brine. This is a common trick for pickled garlic.

Note for fermentation: This will introduce vinegar's mother or wild yeasts, which might affect your ferment. For a more controlled lacto-ferment, this method is less standard.

Lacto-Fermented Garlic Recipe

This traditional fermentation method creates probiotic-rich, tangy garlic that's perfect for cooking or eating straight from the jar.

Ingredients:

• 500g garlic cloves (try our Fresh Peeled Garlic - 500g for convenience)
• 30g sea salt (3% by weight of water)
• 1 liter filtered water
• 2-3 Fresh Bay Leaves
  

Equipment Needed:

• Hydrolock Mason Jar Set for Airlock Fermenting and Brewing or Hydrolock for Airlock Fermenting - set of 3
• Clean glass jar
• Non-metal utensils

Instructions:

1. Prepare the Brine: Dissolve salt in filtered water. 
2. Prep the Garlic: If using whole garlic, peel cloves. For color prevention, blanch for 30 seconds and cool immediately.
3. Pack the Jar: Place garlic cloves and bay leaves in your fermentation jar, leaving 2 inches of headspace.
4. Add Brine: Pour brine over garlic, ensuring all cloves are submerged. Leave 1 inch headspace.
5. Install Airlock: Attach your hydrolock system to allow CO2 to escape while preventing contamination.
6. Ferment: Keep at room temperature (65-75°F) for 3-4 weeks. The garlic will develop a tangy, complex flavor.
7. Taste and Store: Once desired flavor is reached, transfer to refrigerator. Properly fermented garlic can last 6+ months refrigerated.

Why Use an Airlock System?

Our Hydrolock Mason Jar Set creates the perfect anaerobic environment for lacto-fermentation. The airlock prevents harmful bacteria and mold while allowing beneficial lactobacillus to thrive, ensuring a safe and successful fermentation every time.

Troubleshooting Tips

• White film on surface: This is kahm yeast - harmless but can affect taste. Skim it off and ensure garlic stays submerged.
• Mushy texture: Usually caused by too much salt or high temperatures. Stick to 3% salt ratio and cool temperatures.
• Off flavors: Ensure all equipment is clean and garlic stays below brine level.

Get Started Today

Ready to try lacto-fermented garlic? We have everything you need:

• Solo Garlic - 500g - Perfect single-clove garlic
• Fresh Peeled Garlic - 500g - Save time with pre-peeled cloves
• Fresh Bay Leaves - 10g - Adds aromatic complexity
• Hydrolock Mason Jar Set - Complete fermentation setup

Happy fermenting! Remember, even if your garlic turns blue or green, it's still perfectly safe and delicious.