[CH] Blue garlic
Jonathan Smillie (jonathan.smillie@gmail.com)
Sun, 16 Nov 2008 10:54:01 -0500
Not as OT as you might think... I've been steeping a gallon jar full of
Bolivian Rainbow chiles and whole garlic cloves in white vinegar for a
week now, intending to use it as the basis of some hot sauce, but over
the last couple of days I've noticed that some - not all- of the garlic
has begun to turn a rather fetching shade of blue (more lavender, really).
I recall reading somewhere earlier on the list that this had to do with
iodine content (although I haven't put salt, iodized or otherwise, in
this mix) - but the core question is, is the blue garlic still safe to
eat, or is the discoloration indicative of bacteria or something else
that would recommend discarding this batch?