Fermented Garlic and Other Alliums
Get the ingredients right; Get the process right; Get the right result. Every time.
Microbiology
Vinegar creates an acidic environment that inhibits the growth of Clostridium botulinum bacteria and the production of its deadly toxin. Here’s how you can use vinegar in a honey and garlic ferment:
Ingredients: You’ll need fresh garlic cloves, honey, and vinegar (white or apple cider vinegar is commonly used).
Peel and Prepare Garlic: Peel and clean the garlic cloves thoroughly.
Mix Honey and Vinegar: Create a mixture of honey and vinegar. The ratio often used is about 1 part vinegar to 3 parts honey, but you can adjust this to your taste.
Submerge Garlic: Place the peeled garlic cloves in a clean, sterilized glass jar and cover them with the honey-vinegar mixture. Ensure that the garlic is completely submerged.
Seal Jar: Seal the jar with an airtight lid.
Fermentation: Store the jar at a cool room temperature, below 70°F (21°C). The acidity from the vinegar will help prevent the growth of harmful bacteria.
Regular Check: Periodically check the jar for signs of gas buildup or spoilage. If the lid becomes bulging or shows other signs of spoilage, discard the contents.
The combination of honey’s natural preservation properties and the acidity of vinegar creates a safer environment for fermenting garlic. However, it’s still essential to be cautious, maintain cleanliness, and monitor the ferment to ensure safety. Properly made and stored, honey-vinegar fermented garlic can be a delicious and safe addition to your culinary creations.
Recipe Troubleshooting Template
I was thinking a copper component as well since there are some marine life that use copper instead of hemoglobin as their main oxygen binding element leading to their blue blood. However the following study didn’t attribute the presence of copper to the blue color but rather as a result of the organo-sulfur compounds reacting and producing the light reflecting chemical groups within the blue/green spectrum –
The sulfur content in garlic (thiol compounds) can be broken down by active enzymes, allowing sulfur in garlic to react with copper in the solution. The result is copper sulfide, which can be detected by the “blue” discoloration. The enzymes can be denatured (deactivated) through treatment with high temperature.
These enzymes are abundant in immature garlic. The required amount of copper is tiny and can be present in garlic, salt, or any other ingredient. In any case, the blue discoloration is not harmful.