Fermented garlic turned blue, is it safe to eat?
I tried fermenting whole garlic cloves in a brine for the first time. After a few days, I saw they were turning a bright blue color. I mean, I was pretty worried because I thought it meant something bad. I checked online and figured out it's a normal reaction with the acids and minerals. But still, it freaked me out and I almost threw the whole jar away. Now I know it's safe to eat, but it looks weird. Maybe it's just me, but I wish I knew this before. So my tip is, don't panic if your garlic goes blue, it's probably fine.