Garlic contains anthocyanins, water-soluble pigments that can turn blue or purple under acidic conditions. This is a variable phenomenon that is more pronounced for immature garlic but can differ among cloves within one single head of garlic! Sometimes the garlic has more blue pigment and becomes more visible after fermenting. Iron, tin, and aluminum in water or leaching from utensils react with the pigments in the garlic. As long it’s not fuzzy it’ll be safe to eat.
- If you grow your own garlic, be sure to mature it at room temperature for a couple of weeks before using it.
- Refrain from using any aluminum utensils.