Hi, chemist here. You're watching lacto fermentation in action. When you add the acid to the garlic, you create the conditions for pyrrole synthesis which gives a nice blue color. It's perfectly safe to eat. If you want the color to not form you need to up your temperature to destroy some of the enzymes in the garlic. Hope that helps.
@@Tata83102nope. They are 2 types of garlic. One is white garlic and another is purple garlic. Usually the purple garlic will change the color after mixing with the vinegar.
@@chocodraws5137ehhhhhh idk about all that 😅 you pickle red onions…. Which when watered down, is pink. Where tf does the blue come in on a white garlic?! 🤣 his reaction when he tastes it makes me think they’re not very good 🥲
Its the temperature. In China, pickled garlic in the winter has a special name called là bà suàn. It turns bluish green and tastes quite nice. If you want it to retain the yellow color, keep it in a room temp area. Something to do with the cold messing up enzyme reactivity in the garlic.
The garlic does change colour but it stays good to use, kept it in the cupboard for a few weeks before using, the garlic has a sweeter taste and enhances flavour and no need to refrigerate.
I find it strange too when i pickle garlic in US, they turn blue/green color, but it never happen when i pickle garlic in Vietnam, after long result i found that most garlic imported from China has higher contain of sulfur, i think it could be the piece they grow has higher sulfur concentrate, that's why the chemical turn blue/green (sulfur color). But they are fine to eat :)
Πόσο χαίρομαι που έπεσα στο σχόλιο σου. Κάνουμε χρόνια τουρσί με σκόρδο στην Ρωσία και στην Ελλάδα, ,μόνο κάτι κινέζικα που πήραμε τυχαία τα τελευταία χρόνια στην Ελλάδα γίνανε έτσι.
Sometimes, when you peal garlick it's pain because the skin is so brittle and it sticks to the clove. Trick I have leared in professional kitchen (when you have to peel a great amount of garlick) is to soak the cloves in semi-warm water for like 30 minutes or so and in most times the skin comes of in one piece. Happy cookin guys!
@@nuthinbutlove I don't belive so, and if yes, it wouldn't be substantial amount. It could loose some flavor (or rather strongness) if hot water would be used. Essentially, semi-warm/warm water is used to hydrate the dry and brittle skin of garlic (and probably to separate the skin and clove a little) so it can be peeled in one go. Thank you for your question!
@@RaveNitrite some asian food cultures like this style of garlic and blue garlic is a normal condiment. Then enzymes in the garlic that make it blue also make it taste sweeter while pickling. You're welcome
Бях купила и аз кокосово масло но се оплакват у дома че усещали вкус на кокос:)Само за себе си го използвам,за другите готвя със олио ,или зехтин. Сирене купувам гръцко,овче много е хубаво за децата.Аз ям само извара,защото съм на режим. Винаги купувам ябълки и банани,краставици и каквито зеленчуци са в сезон . Много са хубави и информативни твоите видеа!От теб се уча за много неща в кухнята!
I boil my pickling juices before pouring over whatever I make. BUT it also happens with fresh garlic that has not dried at least 2-3 months after picking. Made that mistake and all my jars turned blue where garlic was used.
It can happen for many reasons but 1. Safe to eat and 2. Easy to control. Most commonly it happens when the presence of acid doesn’t allow a certain enzyme in the garlic to break down. It can also happen if you used an unboiled hard water (tap water in germany for example) which affects the enzyme response to pickling Easiest way to get rid of it is going back to basics. Boil the water acid and sugar/salt together (or add sugar/salt to the already boiled solution after its hot) Stuff the garlic and chilies into the jar snd pour the liquid over them before sealing. Im wondering if putting cold vinegar versus warm affected it. Based on your reaction it didnt taste nice but even blue pickles taste very similar to regular ones so i have a feeling that the boiling/drying (never seen it before) the slices before adding the rest may be a contributing factor.
@@ABab-jf2jb Particle that carry a charge either positive or negative and are therefore reactive in solution, in this case metallic ions from Iodized salt and leached metals from cookware.
@@teebee9735 I was kidding, here in the US garlic is used almost exclusively for seasoning , certain ethnic groups use it as a condiment , but it's primarily used as a seasoning
a VN-ese here: i don't just pour hot water over my garlic. Boil the water, add 1 spoon of salt, let it cool down a bit, then add the sliced garlic and leave it for 1 hour then drain it. After then, I add 450ml rice vinegar, 50 ml water, 1 spoon of sugar, boil the whole thing, let it cool down then put them all in a jar. That's how i do the garlic for the Phở dish. Hope it helps.
@@Storm-Cloud-Passing-Through i know, it's just that Vietnamese prefer the garlic that doesn't have the jade color when it comes to Phở. As far as I know that we only have jade garlic with Chinese dishes in Vietnam.
I am Vietnamese and my grandma and mom used to guide me how to make it right with the picked garlic. you guys could try this: Boil 400ml of water with alum ( or one spoon of salt if you dont have alum) , then add the garlic and blanch, then take it out and drain. This step has the effect of creating a crispy texture. The garlic will not become soft during the soaking process, so when you put the garlic in and blanch it, take it out quickly to avoid softening. Mix: 200ml vinegar, 100ml water, 2 teaspoons sugar and 1 teaspoon salt and garlic powder. Then put this mixture in a pot, boil and let it cool. This mix will be added to the garlic and soaked for about 10-15 days before it can be used. Garlic is delicious when it has a slightly opaque color, crispy white garlic cloves that are not waterlogged, and the vinegar is not crusty and has a strong chili garlic aroma. p/s picked garlic turned blue is not dangerous or harm to your health. it's just not as crispy and delicious as the right one.
As a Vietnamese, i could say: - you need to choice the mature garlic (the hard one), the young garlic have resin, which make it turn blue. - the vinegar need to cover all the garlic and you need to seal the bottle carefully. Edit: thank you, i just knew that some country the garlic have more sulfur inside them 😅, so just try my mom recipe if you think it useful. Please choose the hard garlic 😉
I'm sorry but that's not true. The garlic that you have in Vietnam has less sulfur so it doesn't turn blue as easily when put in acid. Read the other comments.
@@wiiza4ever oh really, thank for new infomation, i have no idea there are so many kinds of garlic with different chemical formular inside them around the world 😅. In my country we have some of them like northside garlic, lonely garlic ( Ly Son Garlic) but they both turn white when you use the mature one to make garlic vinegar, and turn blue if you use the younger one. Thank you, I've never actually gone abroad so I haven't had the chance to experience garlic vinegar from another country. I thought my country Vietnam or my Chinese neighbor invented that condiment. To be honest, our country's garlic vinegar is probably the best because there are some explosive traditional combinations, I really can't think of other countries that use garlic vinegar for anything other than spraying it in the faces of vampires. If so, then it doesn't matter whether it's blue or white 😅
@@ZaneiYah we put garlic vinegar in Phở, Bún chả.... so many traditional dish can put in, and you can not enjoy the dish with 100% original taste without them. Sometime when i was a kid, my mom put them in my pocket just because she think garlic can keep ghost or bad thing away from me. 😅. It just funny to remember how many way to use garlic in my country. 😂
Good tip. Also, if you don't care about the integrity of the garlic (not applicable here, but for frying or something) just smush the clove with the flat side of your knife or heel of your hand. The skin should easily split off.
@@PurtyPurple I second this method, I rarely need to care about having nice thin slices of garlic, so I'll just smash like five cloves at a time with the side of my cleaver
Normal. In Beijing cuisine (or just North China in general), there is a type of pickled garlic called laba garlic. It uses a type of Chinese black vinegar and it turns the garlic into a blue-green color.
actually that blue coloration is desirable. its called ma la garlic, its a chinese delicuisy, great for enhancing the garlic flavor, pairs treat with dumplings
Oh this happened to me the first time too. You would need to rinse the sliced garlic well, then soak them overnight in water with some sugar and salt (around 2 full tbs of sugar and around 0.5tbs of salt in 1L of water). That should do it!
@@serpentine_storm not at all, still very strong garlic fragrance, garlicky and pickling! This is how we usually do for pickled garlic for Pho. Instead of overnight you can let also it sit for few hours. I like to add some whole peppercorns and bird-eye chilis in for more flavor.
@@AnhNguyen-ip5fb That does sound good. I wish bird's eye chilies were more available where I live. I have to buy them online and they're quite expensive. I still get them as often as I can. Thanks for the recommendation.
All garlic will react with acid like that, just seems like the older bulbs react quicker. Maybe they have thinner cell walls? But you’ll see that reaction in a quicker form if you crush a clove and squeeze some lemon/lime juice on it.
To fix, use distilled mineral free water, don't heat or mix in any metallic dish, blanch the garlic and strain to remove surface minerals. Edit: Iodine free salt as well.
@@wihatmi5510 'the tip' or even 'mushroom tip' amongst many other phrases are often used to refer to the male genitalia. So when someone says CUT the tip it induces a sense of shock, also commonly noted by the word 'pause' or 'AYO'. However this pause is just a typical humorous term which has come through social media meme culture. I don't know if I've over or under explained, let me know but I hope this helps.
the more green the better the flavor, my mom usually make pickled garlics but she doesn’t slice them, it takes very long for the garlics to turn green.
The blue coloration of garlic in pickling solutions can occur due to a reaction between sulfur compounds in garlic and trace amounts of copper present in water, utensils, or the pickling solution itself. This reaction forms copper sulfide, which appears blue. To prevent this, ensure that your pickling equipment is non-reactive, such as stainless steel or ceramic, and use distilled water or water that has been filtered to remove trace minerals. Additionally, blanching garlic before pickling can help deactivate enzymes that contribute to discoloration. hope this helps🎉
Garlic is notoriously hard to pickle. But when i pickle anything with vinegar i always heat up the liquid. Kills germs, solves the sugar. And if you pour the boiling hot liquid on the garlic , or even boil the garlic for a minute, it will also kill the sharp raw garlic taste. It’s also a good idea to fill up the jar completely, bc air can make it go bad and then it’s unsafe to eat. And to rinse your jar with boiling water, to kill of any invisible bad mold and bacteria. It is a good idea that you started this with vinegar and not brine bc fermenting is more difficult than pickling.
The water and vinegar at the end should be simmered first I believe. The worlds best pickler is a man named Brad who cooks for Bon Appetite. He has a series called “it’s alive” that I highly recommend!
started my journey on pickling and fermentation with his guidance, that dude is a legend. Contemplating on buying Noma's guide to fermentation to further my knowhow on the subject matter.
Loved VN style garlic too! Had some at a viet/cambodian noodle restaurant in OC & fell in loveee yummers To avoid blue color (normal from enzymatic reaction) & produce crunchy & very white garlic: 1) 1st soak sliced garlic into bowl of WARM SUGAR WATER (about 3 tablespoon sugar, less than 1 teaspoon salt) rest for like 2-3 hours/overnight the longer the whiter in color & less garlicky in flavor Add 🌶️ at this stage if u want to minimize the heat 2) Dispose of all that water 3) Add new water to RINSE garlic clean (cook water, let it cool down to just warm temp cuz u dont want to cook the garlic w/ too warm of water) -idea is to sterilize so that is why you cook the water 1st 4) Scoop garlic into clean basket or tray to AIR DRY until fully dry (must do this for crunch) 5) On the side, prep the PICKLING WATER: Boil water w/ sugar, salt, vinegar Ratios: 1 bowl water little less than 1 bowl vinegar 1 bowl sugar 1 teaspoon salt Let this liquid cool down completely room temp thennnn in goes the dried garlic (Jar container should be sterilized by boiling water first before u add garlic) *make sure garlic is fully submerged beneath water level to prevent mold Ready to consume within 2-3 days (best kept in fridge to prevent mold but if sterilized properly then no fridge needed) Goodluck!
It may have been that you used a metal spoon to stir and that can have a chemical reaction with the vinegar which can cause the food to taste like metal. I always use a wooden spoon or silicone. Also it could be that the type of water you use. Always use bottled water because most tap water is treated with chemicals to kill bacteria, unless you’re on a well.
(Sorry for my english) Oh, blue garlic, it's always a surprise the first time! No need to panic, it's a pretty common and completely harmless phenomenon. In fact, this color change can occur when garlic comes into contact with acids (like the vinegar in your pickle solution). It's due to chemical reactions involving certain sulfur compounds in the garlic and pH variations in your mix. Garlic, especially young or with a slightly different pH, can react and change color. It can go from blue to green, and sometimes even to purple! Pretty funky, don't you think? 🧪🎨 This phenomenon is totally natural and doesn't affect the taste or safety of your pickles. So, you can enjoy them without worry. After all, it's not every day that we eat blue foods! If it really bothers you, trying to use slightly older garlic or adjusting the acid proportions in your recipe might help avoid the artistic transformation of your pickles in the future. Bon appétit with your alien garlic pickles! 🛸👽
I think he’s cute in a Zinnial sorta way (old Gen X here… you are both babies 😁). As long as you’re on the same path and you both take it slow and easy, a traveling companion can make the path easier and more enjoyable. Keep the faith and well wishes to you both!
Garlic contains sulfide components (thiols) that can be broken down by enzymes present in garlic. In this process the sulfide reacts with copper present. This gives coppersulfide which results in a blue color. These enzymes can be turned inactive through heating. The enzymes are more present in younger garlic. There's very little copper needed for coloring. The coloring isn't an issue for your health.
Better to lacto ferment the cloves whole. Imo, everything’s better fermented rather than pickled. Put them in a jar with water, desired spices, a little live starter brine from sauerkraut or another type of lacto ferment, weigh jar of garlic and water, minus weight of empty jar, and add 2-2.5% by weight of sea salt, NOT iodized salt. Take weight of garlic and water and multiply by 0.02-0.025. Also, use spring water, not chlorinated tap water. Chlorine and iodine can inhibit lactobacillus growth. Ferment for a week to a month depending on taste. Some fermented garlic recipes have been allowed to ferment for six months to a year. After fermenting, put in fridge for a week for cloves to pull in brine. Enjoy. They might turn a slight green as well, but that’s unavoidable. Garlic contains an enzyme alliinase that can react with a sulfur rich compound alliin, and produces a blue to green color. It’s harmless though. Alliin can actually give you a buzz if you eat garlic raw and chew it well. Crushing garlic produces alliin, which is responsible for the effect. I adore garlic, but not the buzz alliin gives me. Makes my head feel like it’s full of pressure.
This happened with some garlic in my lemon tea. This is from a compound called isoaliin presented when the garlic sits in an an acidic environment. Perfectly safe to eat. You could try leaving the vinegar out, opting for longer fermentation process. Or enjoy a mosaic of multicolored foods 😂
Hey, by the way, if you wanna take some of the bitterness and biteness out of the garlic, remove the germ (that little pale strand in the middle of it) might make the pickled garlic taste more to your liking and closer to the restaurants since a lot of them remove it.
Hi It's edible but for better taste, after mixing all the ingredients try to give it a short boil on stove and cool down before putting into jar. Also water:vinegar ratio needs to be 1:2 and add sugar accordingly. Hope this helps 😇
Depends, were you trying to pickle and can the garlic, or just let pickle? I noticed you have a lot of headspace and you didn't add anything hot hot or cook it?
Blue garlic may look off-putting, but it's totally fine to eat and tastes just fine. The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic
Just because you used fresh garlic. You have to soak it in the water with salt and vinegar, keep it in the dark for few days (depend on how fresh your garlic be) before you make garlic pickle. Im a Viet, you r wellcome.
I chop fresh garlic really small and cover it in olive oil with some salt. Stays fresh for weeks in the fridge. Makes it easy to dose from just a bit of the oil to going full on.
I do the same, but cook 1 part vinegar and 3 part water with salt , mustard seeds, sugar peppercorns, just for a few minutes add the veggies( any). They are good for months/ years, jar and put them in fridge. Enjoy.
That is called Laba garlic. There's a whole festival around it in china, every year. It's delicious and eaten as a side dish whole. It is a great way to eat your garlic and it's very pretty and fun.
That happened to me. I read that the smaller, more immature cloves in the center of the bulb causes the color change. So I picked out the smaller ones and only used the larger ones. This seemed to help. I still had a little color change but not nearly as bad.
Pickled garlic will often turn blue depending on your process. The brine is fun to use for other recipes afterwards, especially as a salad dressing base.
I think it depends on what type of garlic you're using, same thing happens sometimes when we keep some garlic in the freezer depending on which type we're using but it's still edible
You can sometimes find blue garlic in Pho restaurants in Vietnam too, most of the time they don't even last long enough to be that blue, only slightly. I have eaten enough blue fermented garlic to conclude that you won't die off of that
According to Google: “When the garlic comes into contact with acetic acid, the allicin reacts with amino acids to form carbon-nitrogen rings called pyrroles, which give the garlic its blue or green color. This reaction doesn't always happen immediately, and small pieces of garlic are more likely to turn blue than whole cloves. Other factors that can affect the color of garlic include: Storage temperature Garlic stored at cool temperatures for several weeks, like in the winter, can form isoalliin, a compound that contributes to the reaction Age Garlic enzymes break down over time, which can cause the garlic to turn blue or green“
Make pure lacto fermented with only 2.5-3% of salt, the salt block some enzymes end the time that the lacto fermentation start and increase the acidity the enzymes aren't enough to turn the garlic blue.
Hi, chemist here. You're watching lacto fermentation in action. When you add the acid to the garlic, you create the conditions for pyrrole synthesis which gives a nice blue color. It's perfectly safe to eat. If you want the color to not form you need to up your temperature to destroy some of the enzymes in the garlic. Hope that helps.
👌🙌👏
Bumping this comment because it’s much more scientifically detailed than mine.
I love science❤
What enzyme needs to be destroyed in garlic specifically?
This comment deserves more likes. I'm just trying to help with getting your comment further up. This is a great explanation.
Regardless of the cause, blue garlic is perfectly edible and honestly kinda cool looking.
It's referred to as laba garlic, they're like tiny garlicy pickles with a hint of spiciness to it
Is it mold?
@@Tata83102 nope, it's similar to how pickling onions makes them turn pink, it's a reaction to the natural chemicals inside garlic
@@Tata83102nope. They are 2 types of garlic. One is white garlic and another is purple garlic. Usually the purple garlic will change the color after mixing with the vinegar.
@@chocodraws5137ehhhhhh idk about all that 😅 you pickle red onions…. Which when watered down, is pink. Where tf does the blue come in on a white garlic?! 🤣 his reaction when he tastes it makes me think they’re not very good 🥲
Reaction to acidic substaces like vinegar can turn it blue.. its cool
You can let it continue to pickle
@@210Pyrollin Me when I look up how something works so I can use big boy words
relatable 😂@@Temp-vd7ui
@@Temp-vd7uifr
@@Temp-vd7ui Learning something new never hurt. 😊
He just added blue food dye. Garlic will develop blue spots. Only the liquid was blue.
Prank your friends by telling them it's gatorade.
😂😂
With a double shot of vodka tell them its ice water to wash it down
Yeah! And after they chug the vodka, make sure you stand back! Waaaay back!😂
@@Crapbagy You're beautiful
😂😂what is ur pfp
"Tight! Tight, tight, yeah! Blue, yellow, pink, whatever man, just keep bringing me that!"
- Tuco
I was looking for this comment. He missed out big time on adding this reference to the video.
Ayyy nice tfa pfp!!
Now i'm imagining a vampiric Tuco dosing on garlic and it's hilarious
@@helterturtle1963 Not everyone knows about Breaking Bad or want to watch it for that matter
GET OUT
Blanch the garlic first
Heat up your pickling juice first
Add to garlic
Thought this said bleach now I'm dead :(
@@burritoornot856💀💀💀
@@burritoornot856Ooh bleach the anime 😮
He did let the garlic soak in very hot water before pickling. That basically handles the blanching step.
@@mandarinduckit does not work like that
Its the temperature. In China, pickled garlic in the winter has a special name called là bà suàn. It turns bluish green and tastes quite nice. If you want it to retain the yellow color, keep it in a room temp area. Something to do with the cold messing up enzyme reactivity in the garlic.
does it stay blue? if it does i’ll make some
@@minakiel2930I am pretty sure it does just make sure when you are making it is at low temperature
Aren’t you supposed to put it in the fridge?
The garlic does change colour but it stays good to use, kept it in the cupboard for a few weeks before using, the garlic has a sweeter taste and enhances flavour and no need to refrigerate.
The jade garlic thing looks way better😂
"Why are you blue" - Heisenberg said calmly
Because it is 99.1% pure
I'm blue daba de daba dai
"oh my god you cant just ask someone why theyre blue"
My first thought also😂😂❤
Tight tight tight yeah
I find it strange too when i pickle garlic in US, they turn blue/green color, but it never happen when i pickle garlic in Vietnam, after long result i found that most garlic imported from China has higher contain of sulfur, i think it could be the piece they grow has higher sulfur concentrate, that's why the chemical turn blue/green (sulfur color). But they are fine to eat :)
Πόσο χαίρομαι που έπεσα στο σχόλιο σου. Κάνουμε χρόνια τουρσί με σκόρδο στην Ρωσία και στην Ελλάδα, ,μόνο κάτι κινέζικα που πήραμε τυχαία τα τελευταία χρόνια στην Ελλάδα γίνανε έτσι.
Green garlic is fine to eat. The northern part of Chinese make green garlic during winter time. Very famous dishes.
That shits blue😂
>.> you have started a war of colours.
Where tf do you see green
@@LowynerIn Chinese the common word for blue is the same as the word for green, 青. So it was mistranslated
@@Lowyner all the smuf is china eaten
Sometimes, when you peal garlick it's pain because the skin is so brittle and it sticks to the clove. Trick I have leared in professional kitchen (when you have to peel a great amount of garlick) is to soak the cloves in semi-warm water for like 30 minutes or so and in most times the skin comes of in one piece.
Happy cookin guys!
Oooooo that's a good suggestion, tysm! Good lookin out! 😊
@@hellowendy1029 Happy to help! I hope this trick will serve you all well.
Does that remove any of the flavor? Thanks
Just smash them lightly
Peel comes off easily
@@nuthinbutlove I don't belive so, and if yes, it wouldn't be substantial amount. It could loose some flavor (or rather strongness) if hot water would be used. Essentially, semi-warm/warm water is used to hydrate the dry and brittle skin of garlic (and probably to separate the skin and clove a little) so it can be peeled in one go.
Thank you for your question!
Thats actually expensive if you sell it to the right person
the poor?
@@RaveNitrite some asian food cultures like this style of garlic and blue garlic is a normal condiment. Then enzymes in the garlic that make it blue also make it taste sweeter while pickling. You're welcome
...Anythings expensive if you sell it to the right person
😂😂😂
😂😂😂😂😂😂😂
Бях купила и аз кокосово масло но се оплакват у дома че усещали вкус на кокос:)Само за себе си го използвам,за другите готвя със олио ,или зехтин.
Сирене купувам гръцко,овче много е хубаво за децата.Аз ям само извара,защото съм на режим.
Винаги купувам ябълки и банани,краставици и каквито зеленчуци са в сезон .
Много са хубави и информативни твоите видеа!От теб се уча за много неща в кухнята!
I boil my pickling juices before pouring over whatever I make. BUT it also happens with fresh garlic that has not dried at least 2-3 months after picking. Made that mistake and all my jars turned blue where garlic was used.
It can happen for many reasons but 1. Safe to eat and 2. Easy to control.
Most commonly it happens when the presence of acid doesn’t allow a certain enzyme in the garlic to break down. It can also happen if you used an unboiled hard water (tap water in germany for example) which affects the enzyme response to pickling
Easiest way to get rid of it is going back to basics. Boil the water acid and sugar/salt together (or add sugar/salt to the already boiled solution after its hot)
Stuff the garlic and chilies into the jar snd pour the liquid over them before sealing. Im wondering if putting cold vinegar versus warm affected it. Based on your reaction it didnt taste nice but even blue pickles taste very similar to regular ones so i have a feeling that the boiling/drying (never seen it before) the slices before adding the rest may be a contributing factor.
The enzyme reaction occurs as a result of high ion concentration in solution. Just reduce the ions and his garlic wont be blue.
@darwinawardrecipient955 what is ion? Nice of you to add your comments but I believe most people don't know what you're talking about.
@@ABab-jf2jb Particle that carry a charge either positive or negative and are therefore reactive in solution, in this case metallic ions from Iodized salt and leached metals from cookware.
@@ABab-jf2jbYou don’t know what an ion is?
@@eggzaclyWhy do you think he asked ? Dumbest question of the day goes to you my guy..
Its called jade garlic you can eat it, its used for seasoning mostly
Garlic for a seasoning ?
@@ericschulze5641 Yes
@@ericschulze5641 - Used for seasoning instead of a condiment.
@@teebee9735 I was kidding, here in the US garlic is used almost exclusively for seasoning , certain ethnic groups use it as a condiment , but it's primarily used as a seasoning
@@ericschulze5641 I roast them for burger toppings and season the patties with it. The correct amount of garlic is yes.
a VN-ese here: i don't just pour hot water over my garlic. Boil the water, add 1 spoon of salt, let it cool down a bit, then add the sliced garlic and leave it for 1 hour then drain it. After then, I add 450ml rice vinegar, 50 ml water, 1 spoon of sugar, boil the whole thing, let it cool down then put them all in a jar. That's how i do the garlic for the Phở dish. Hope it helps.
Very good information. Thank you.
Teaspoon or tablespoon of sugar? 😊
teaspoon~
This is called jade garlic or laba garlic.
@@Storm-Cloud-Passing-Through i know, it's just that Vietnamese prefer the garlic that doesn't have the jade color when it comes to Phở. As far as I know that we only have jade garlic with Chinese dishes in Vietnam.
I am Vietnamese and my grandma and mom used to guide me how to make it right with the picked garlic. you guys could try this:
Boil 400ml of water with alum ( or one spoon of salt if you dont have alum) , then add the garlic and blanch, then take it out and drain. This step has the effect of creating a crispy texture. The garlic will not become soft during the soaking process, so when you put the garlic in and blanch it, take it out quickly to avoid softening.
Mix: 200ml vinegar, 100ml water, 2 teaspoons sugar and 1 teaspoon salt and garlic powder. Then put this mixture in a pot, boil and let it cool.
This mix will be added to the garlic and soaked for about 10-15 days before it can be used. Garlic is delicious when it has a slightly opaque color, crispy white garlic cloves that are not waterlogged, and the vinegar is not crusty and has a strong chili garlic aroma.
p/s picked garlic turned blue is not dangerous or harm to your health. it's just not as crispy and delicious as the right one.
As a Vietnamese, i could say:
- you need to choice the mature garlic (the hard one), the young garlic have resin, which make it turn blue.
- the vinegar need to cover all the garlic and you need to seal the bottle carefully.
Edit: thank you, i just knew that some country the garlic have more sulfur inside them 😅, so just try my mom recipe if you think it useful. Please choose the hard garlic 😉
I'm sorry but that's not true. The garlic that you have in Vietnam has less sulfur so it doesn't turn blue as easily when put in acid. Read the other comments.
What does your nationally have to do with garlic? 🤔 💭 🤷🏾♀️🤦🏽♀️
@@ZaneiYah This might shock you but plants are different in different parts of the world.
@@wiiza4ever oh really, thank for new infomation, i have no idea there are so many kinds of garlic with different chemical formular inside them around the world 😅. In my country we have some of them like northside garlic, lonely garlic ( Ly Son Garlic) but they both turn white when you use the mature one to make garlic vinegar, and turn blue if you use the younger one. Thank you, I've never actually gone abroad so I haven't had the chance to experience garlic vinegar from another country. I thought my country Vietnam or my Chinese neighbor invented that condiment. To be honest, our country's garlic vinegar is probably the best because there are some explosive traditional combinations, I really can't think of other countries that use garlic vinegar for anything other than spraying it in the faces of vampires. If so, then it doesn't matter whether it's blue or white 😅
@@ZaneiYah we put garlic vinegar in Phở, Bún chả.... so many traditional dish can put in, and you can not enjoy the dish with 100% original taste without them. Sometime when i was a kid, my mom put them in my pocket just because she think garlic can keep ghost or bad thing away from me. 😅. It just funny to remember how many way to use garlic in my country. 😂
You should definitely continue this It is INCREDIBLE
garlic skins are adhered to the garlic via a water-soluble substance, so if you soak them in water for a few minutes, the skins peel really fast.
You aren't a man. I can already tell because no man puts a little drawing of themself as their pfp
yooo thanks for the tip
Or just put them into a metal bowl and cover it. Shake vigorously.
Good tip. Also, if you don't care about the integrity of the garlic (not applicable here, but for frying or something) just smush the clove with the flat side of your knife or heel of your hand. The skin should easily split off.
@@PurtyPurple I second this method, I rarely need to care about having nice thin slices of garlic, so I'll just smash like five cloves at a time with the side of my cleaver
Normal. In Beijing cuisine (or just North China in general), there is a type of pickled garlic called laba garlic. It uses a type of Chinese black vinegar and it turns the garlic into a blue-green color.
actually that blue coloration is desirable. its called ma la garlic, its a chinese delicuisy, great for enhancing the garlic flavor, pairs treat with dumplings
Laba garlic, ma la means numbing hot
You're a brave soul for seeing your food randomly turn blue and then eating it
Blue seems most beneficial. Enzymatic value baby! Thank you!! 💯
The reason of turning blue is the reaction of vinegar with sulphur that garlic contains, it's ok to consume if it turns blue 😊
👆👆👆👆
How about the temperature
Oh this happened to me the first time too. You would need to rinse the sliced garlic well, then soak them overnight in water with some sugar and salt (around 2 full tbs of sugar and around 0.5tbs of salt in 1L of water). That should do it!
This process will also remove most of the flavour, so you end up with perfectly pickled slices that taste like brine and nothing else.
@@serpentine_storm not at all, still very strong garlic fragrance, garlicky and pickling! This is how we usually do for pickled garlic for Pho. Instead of overnight you can let also it sit for few hours. I like to add some whole peppercorns and bird-eye chilis in for more flavor.
@@AnhNguyen-ip5fb That does sound good. I wish bird's eye chilies were more available where I live. I have to buy them online and they're quite expensive. I still get them as often as I can. Thanks for the recommendation.
Why would you want to get rid of the blue color though? It looks cool.
All garlic will react with acid like that, just seems like the older bulbs react quicker. Maybe they have thinner cell walls? But you’ll see that reaction in a quicker form if you crush a clove and squeeze some lemon/lime juice on it.
I saw your reply at the top most scientific comment. Cool!
Nah he added psilocybin to trip
I watched this a few times. Not because of the garlic or the pho but because you’re pretty cute 😅😅
THE BEST EPISODE!! Where are they now? ❤
Calledalliinase from the vinegar, harmless but funny. 😂
To fix, use distilled mineral free water, don't heat or mix in any metallic dish, blanch the garlic and strain to remove surface minerals. Edit: Iodine free salt as well.
walter white got to his pickled garlic 😂
Scrolled way to far for finding a comment like this!
If you cut the tip beforehand peeling becomes easier.
Pause
@@ChuckleCentral16yeah I went say whaa when I heard that too 🤣
Y’all are too dirty minded bro 💀
@@tmar8959 I don't get it. I'm not a native speaker. What could one understand that's dirty?
@@wihatmi5510 'the tip' or even 'mushroom tip' amongst many other phrases are often used to refer to the male genitalia. So when someone says CUT the tip it induces a sense of shock, also commonly noted by the word 'pause' or 'AYO'. However this pause is just a typical humorous term which has come through social media meme culture. I don't know if I've over or under explained, let me know but I hope this helps.
Can I just say that peeled garlic transition into the bowl was slick. Like- serious props. I almost didn't even see it!
It's da visuals! 👀
"Damn what happened to my garlic?" 😂😂😂😂
the more green the better the flavor, my mom usually make pickled garlics but she doesn’t slice them, it takes very long for the garlics to turn green.
i soaked garlic in honey and it turned green, that is safe to eat to?
@@elaestioko7655Honey and garlic can produce toxicity unless it was refrigerated the whole time.
@@stellaxingguang yup its in the fridge the whole time
The blue coloration of garlic in pickling solutions can occur due to a reaction between sulfur compounds in garlic and trace amounts of copper present in water, utensils, or the pickling solution itself. This reaction forms copper sulfide, which appears blue. To prevent this, ensure that your pickling equipment is non-reactive, such as stainless steel or ceramic, and use distilled water or water that has been filtered to remove trace minerals. Additionally, blanching garlic before pickling can help deactivate enzymes that contribute to discoloration. hope this helps🎉
Garlic is notoriously hard to pickle. But when i pickle anything with vinegar i always heat up the liquid. Kills germs, solves the sugar. And if you pour the boiling hot liquid on the garlic , or even boil the garlic for a minute, it will also kill the sharp raw garlic taste. It’s also a good idea to fill up the jar completely, bc air can make it go bad and then it’s unsafe to eat. And to rinse your jar with boiling water, to kill of any invisible bad mold and bacteria.
It is a good idea that you started this with vinegar and not brine bc fermenting is more difficult than pickling.
And she sure looks 20😍happy belated birthday to her 🎊
I enjoyed the vlog ❤️🎊
You motivated me soooo much to start❤ thank youuuu 😍
Sometimes called Jade garlic. It's normal and really cool 😎
The water and vinegar at the end should be simmered first I believe. The worlds best pickler is a man named Brad who cooks for Bon Appetite. He has a series called “it’s alive” that I highly recommend!
Brad is awesome!
EYYYYYY BRAD LEONE REFERENCE, HELL YEAH!!!!!!
started my journey on pickling and fermentation with his guidance, that dude is a legend. Contemplating on buying Noma's guide to fermentation to further my knowhow on the subject matter.
Brad is great but he's far from the best in the world at fermentation/pickling. Once he actually created botulism.
But I like the blue!
Hahahaa! I love eating that when it turns blue/green. Means vinegar has soaked and flavor more pronounced *chef's kiss*
Loved VN style garlic too! Had some at a viet/cambodian noodle restaurant in OC & fell in loveee yummers To avoid blue color (normal from enzymatic reaction) & produce crunchy & very white garlic: 1) 1st soak sliced garlic into bowl of WARM SUGAR WATER (about 3 tablespoon sugar, less than 1 teaspoon salt) rest for like 2-3 hours/overnight the longer the whiter in color & less garlicky in flavor Add 🌶️ at this stage if u want to minimize the heat 2) Dispose of all that water 3) Add new water to RINSE garlic clean (cook water, let it cool down to just warm temp cuz u dont want to cook the garlic w/ too warm of water) -idea is to sterilize so that is why you cook the water 1st 4) Scoop garlic into clean basket or tray to AIR DRY until fully dry (must do this for crunch) 5) On the side, prep the PICKLING WATER: Boil water w/ sugar, salt, vinegar Ratios: 1 bowl water little less than 1 bowl vinegar 1 bowl sugar 1 teaspoon salt Let this liquid cool down completely room temp thennnn in goes the dried garlic (Jar container should be sterilized by boiling water first before u add garlic) *make sure garlic is fully submerged beneath water level to prevent mold Ready to consume within 2-3 days (best kept in fridge to prevent mold but if sterilized properly then no fridge needed) Goodluck!
Omg!! cyan garlic!!!! that's so cool, cyan is my favorite color
Idk, but this happens to my garlic when I add lemon to it. I tried to make Greek chicken with fresh garlic and lemon and it was a blueish green. 🤦🏽♀️
Natural reaction to the natural acids in lemons
It may have been that you used a metal spoon to stir and that can have a chemical reaction with the vinegar which can cause the food to taste like metal. I always use a wooden spoon or silicone. Also it could be that the type of water you use. Always use bottled water because most tap water is treated with chemicals to kill bacteria, unless you’re on a well.
It is jade garlic, and it has smtg to do with temperature
Most bottled water is tap water tho….
在中国春节前夕，我们会制作用醋泡制的蒜。名字叫“腊八蒜” 寓意是清算一年所得。在中文中是谐音双关。搭配中国的水饺，非常美味。一般使用陈醋制作，特别是在中国的北方。
Bro must be having Italian tonight.
"Cause it was nothing but *GARLIC!"* 😆
That's a TFS Dragon Ball Z reference. 😅
(Sorry for my english)
Oh, blue garlic, it's always a surprise the first time! No need to panic, it's a pretty common and completely harmless phenomenon. In fact, this color change can occur when garlic comes into contact with acids (like the vinegar in your pickle solution). It's due to chemical reactions involving certain sulfur compounds in the garlic and pH variations in your mix.
Garlic, especially young or with a slightly different pH, can react and change color. It can go from blue to green, and sometimes even to purple! Pretty funky, don't you think? 🧪🎨
This phenomenon is totally natural and doesn't affect the taste or safety of your pickles. So, you can enjoy them without worry. After all, it's not every day that we eat blue foods! If it really bothers you, trying to use slightly older garlic or adjusting the acid proportions in your recipe might help avoid the artistic transformation of your pickles in the future. Bon appétit with your alien garlic pickles! 🛸👽
0:10 this chair has some POWER
Mine usually turns greenish blue. Love it!
Keep pickling!!! That blue could add some flavours 🤤
So he's a Supernatural Dexter! That's a ok in my book✌😎
By GOD that cut at 0:19 was so smooth 😮💨😮💨
You went wrong when the thought of pickling garlic crossed your mind.
It's so pretty though never saw garlic turning this color
Bro dropped the smoothest transition at 00:19 and thought we wouldn’t notice
Mans made Baja Blast Garlic and thought we wouldn’t notice
I think he’s cute in a Zinnial sorta way (old Gen X here… you are both babies 😁). As long as you’re on the same path and you both take it slow and easy, a traveling companion can make the path easier and more enjoyable. Keep the faith and well wishes to you both!
A little roll mat for cloves would have been handy for that project. That’s a kitchen gadget I actually use
We found it,
blue food
Heisenberg be sweating for a new competitor
I like those pickles, blue is normal, infact, if it's blue, it taste 10× better (in my opinion at least) it is safe seeing I'm still some how alive 💪
Mmm pho sounds good right now. I'm gonna have to try this.
On the slicing. I found it's easier if you cut off the tip before you peel. It gives the garlic skin less to hold on to
That garlic started singing "I'm blue da ba dee da ba die"
I always was taught to pickle in warm vinegar solution in the pan first before transferring to a sterilised jar.
You are an Alchemist Harry 😂
Garlic contains sulfide components (thiols) that can be broken down by enzymes present in garlic. In this process the sulfide reacts with copper present. This gives coppersulfide which results in a blue color. These enzymes can be turned inactive through heating. The enzymes are more present in younger garlic. There's very little copper needed for coloring. The coloring isn't an issue for your health.
Bro got that swords and sandals taunt
Better to lacto ferment the cloves whole. Imo, everything’s better fermented rather than pickled. Put them in a jar with water, desired spices, a little live starter brine from sauerkraut or another type of lacto ferment, weigh jar of garlic and water, minus weight of empty jar, and add 2-2.5% by weight of sea salt, NOT iodized salt. Take weight of garlic and water and multiply by 0.02-0.025. Also, use spring water, not chlorinated tap water. Chlorine and iodine can inhibit lactobacillus growth. Ferment for a week to a month depending on taste. Some fermented garlic recipes have been allowed to ferment for six months to a year. After fermenting, put in fridge for a week for cloves to pull in brine. Enjoy.
They might turn a slight green as well, but that’s unavoidable. Garlic contains an enzyme alliinase that can react with a sulfur rich compound alliin, and produces a blue to green color. It’s harmless though. Alliin can actually give you a buzz if you eat garlic raw and chew it well. Crushing garlic produces alliin, which is responsible for the effect. I adore garlic, but not the buzz alliin gives me. Makes my head feel like it’s full of pressure.
Ateez all b sides r really good especially Will and Outlaw album. There is also performance video of this it’s exceptional
This happened with some garlic in my lemon tea. This is from a compound called isoaliin presented when the garlic sits in an an acidic environment. Perfectly safe to eat. You could try leaving the vinegar out, opting for longer fermentation process. Or enjoy a mosaic of multicolored foods 😂
Hey, by the way, if you wanna take some of the bitterness and biteness out of the garlic, remove the germ (that little pale strand in the middle of it) might make the pickled garlic taste more to your liking and closer to the restaurants since a lot of them remove it.
Hi It's edible but for better taste, after mixing all the ingredients try to give it a short boil on stove and cool down before putting into jar. Also water:vinegar ratio needs to be 1:2 and add sugar accordingly. Hope this helps 😇
Depends, were you trying to pickle and can the garlic, or just let pickle?
I noticed you have a lot of headspace and you didn't add anything hot hot or cook it?
Blue garlic may look off-putting, but it's totally fine to eat and tastes just fine. The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic
Just because you used fresh garlic. You have to soak it in the water with salt and vinegar, keep it in the dark for few days (depend on how fresh your garlic be) before you make garlic pickle. Im a Viet, you r wellcome.
"Jessie, we’re making pickled garlic, not met-"
I chop fresh garlic really small and cover it in olive oil with some salt. Stays fresh for weeks in the fridge. Makes it easy to dose from just a bit of the oil to going full on.
I do the same, but cook 1 part vinegar and 3 part water with salt , mustard seeds, sugar peppercorns, just for a few minutes add the veggies( any). They are good for months/ years, jar and put them in fridge. Enjoy.
That is called Laba garlic. There's a whole festival around it in china, every year. It's delicious and eaten as a side dish whole. It is a great way to eat your garlic and it's very pretty and fun.
That happened to me. I read that the smaller, more immature cloves in the center of the bulb causes the color change. So I picked out the smaller ones and only used the larger ones. This seemed to help. I still had a little color change but not nearly as bad.
"damn I should've gotten the peeled garlics" nice acting bro. Super believable
The garlic really said:im blue if im green ill die
*Snorts garlic*
"TIGHT! Tight, tight, YEAH! Oh, Blue, yellow, pink. Whatever, man. Just keep bringing me that." - Tuco
It’s physics blue, but to us normal people it’s purple
"I added garlic, peppers, salt, water, vinegar, and blue food coloring."
Pickled garlic will often turn blue depending on your process. The brine is fun to use for other recipes afterwards, especially as a salad dressing base.
I think it depends on what type of garlic you're using, same thing happens sometimes when we keep some garlic in the freezer depending on which type we're using but it's still edible
You can sometimes find blue garlic in Pho restaurants in Vietnam too, most of the time they don't even last long enough to be that blue, only slightly. I have eaten enough blue fermented garlic to conclude that you won't die off of that
Tuco in breaking bad: "haha why is it blue?"
Dude knew he was safe so he ate that
Damn, freezing garlic, nice new plant ya got there wonder how vannilla pvz2 and mods will balance it out
First off when you added the cup of water did you boil it? To make sure nothing bad was left in it?
According to Google:
“When the garlic comes into contact with acetic acid, the allicin reacts with amino acids to form carbon-nitrogen rings called pyrroles, which give the garlic its blue or green color. This reaction doesn't always happen immediately, and small pieces of garlic are more likely to turn blue than whole cloves.
Other factors that can affect the color of garlic include:
Storage temperature
Garlic stored at cool temperatures for several weeks, like in the winter, can form isoalliin, a compound that contributes to the reaction
Age
Garlic enzymes break down over time, which can cause the garlic to turn blue or green“
Make pure lacto fermented with only 2.5-3% of salt, the salt block some enzymes end the time that the lacto fermentation start and increase the acidity the enzymes aren't enough to turn the garlic blue.
When i was working in a vietnamese restaurant we sliced garlic and chilli and put rice vinegar, sugar, salt without blanching the garlic. Tasts good.
His reaction to his garlic's reaction being stuffed in a jar of stinky juice. 😂