Garlic turns blue during lacto-fermentation because of a chemical reaction between the garlic's natural sulfur compounds (like allicin) and the lactic acid produced by the fermentation bacteria, creating a color change due to the formation of pyrrole molecules, which are naturally blue when linked together.
by t-o-m-u-s-a
2 Comments
I’d definitely prefer to read how the sauce is vs why garlic turns blue lol
How does this method compare with other hot sauce methods in your experience?