Firstly, I want to say that I love this book! I have been fermenting every vegetable I can get! Force-feeding everyone around me, too. :)
I have a question about garlic. I started the jar a week ago, and it has been bubbling away. For the last day I notice some of the cloves (I put in whole cloves) are turning a strange blue or green color. I'm totally paranoid because of all the press about Chinese garlic! Is turning colors a sign that it's tainted? Is it normal??
Thanks again for writing the amazing book! I'm so happy to have learned something new!
Anyone force-feeding fermented veggies to the ones they love has our heart. :)
I think every fermentista remembers their first blue garlic. The good news is that our research and experience is that its harmless. If you turn to page 182 in the book you will see the little Fermentista’s Tip on it. The timing of your message is great because Kirsten has a batch of fiery ferments going for the new cookbook and one of them did the blue-green thing on us. We also fermented about 30 lbs of garlic with a farmer friend a week or more ago and all of those are beautiful little creamy orbs like they are supposed to be.
So its okay, it will taste fine and be a conversation starter for sure. Lastly, we have noticed over time in the fridge many times (though not always) this blue fades.
Let us know how all of your creations turn out Sarah and if you have any more questions.
Christopher & Kirsten