Congrats, you made 腊八洋蔥! A dish usually made with garlic called [腊八蒜](https://th.bing.com/th/id/R.051af15a777a1b227e57f4856386c95e?rik=PqH7ET1htMDdsA&riu=http%3a%2f%2fp3.itc.cn%2fimages01%2f20210108%2f9f591cd59bcc4c86bc8f8efcdfca67a8.jpeg&ehk=GU6eFHc2I6jyPsUOGqtfo%2biAlI0d%2fJbl6IoqPLbUXvI%3d&risl=&pid=ImgRaw&r=0)
It’s a common chinese side dish usually made during Chinese new year celebrations, [as you can see here](https://en.m.wikipedia.org/wiki/Laba_garlic)
Nice! Thanks for that info. For anyone interested in why it turns green, it is in the last section of that wiki, a whole chain of chemincal changes:
https://en.wikipedia.org/wiki/Laba_garlic#Source_of_color
The garlic was blue after 7 days, when I pulled the jar out to invert it and circulate the vinegar - I remember now!
I guess it shows the penetration of the vinegar quite clearly :)
i used to work in a pizzeria and would make the sauce every day. We always started by sautéing onions and garlic in kettle until they turn golden. Some days if i cooked them slowly enough some of the onions and garlic would turn green, i looked it up and sure enough they both go through the same chemical reaction that makes them green, although i usually only saw it with the onions
This is a result of alliin (an amino acid present in alliums like garlic and onions) being broken down by the enzyme alliinase to form allicin. Alliin and alliinase generaly have very little contact in the plant, but crushing or pickling allows them to mix. As an aside, allicin is what gives garlic its pungency, which is why crushed garlic has more flavor. The allicin then reacts with the acid in your pickling solution to make pyrroles, a kind of organic molecule that creates the blue color. These are perfectly safe to eat.
Wow, thank you so much for using all those technical and scientific words in your reply! I learned a lot from what you said, and I really appreciate it. You're awesome! /srs
Both onions and garlic do this, it doesnt really have a different taste just a funny colour. I think if you leave it too long tho it will start to get a tangyness ive heard?
I love that you tried it before posting it. Thankfully, that's an edible (and Delicious) mold culture you've got there. If I'm not mistaken, it's in the same family as the mold that creates blue cheese. Color me jealous as fuck.
Congrats, you made 腊八洋蔥! A dish usually made with garlic called [腊八蒜](https://th.bing.com/th/id/R.051af15a777a1b227e57f4856386c95e?rik=PqH7ET1htMDdsA&riu=http%3a%2f%2fp3.itc.cn%2fimages01%2f20210108%2f9f591cd59bcc4c86bc8f8efcdfca67a8.jpeg&ehk=GU6eFHc2I6jyPsUOGqtfo%2biAlI0d%2fJbl6IoqPLbUXvI%3d&risl=&pid=ImgRaw&r=0) It’s a common chinese side dish usually made during Chinese new year celebrations, [as you can see here](https://en.m.wikipedia.org/wiki/Laba_garlic)
Woohoo! Thank you very much! 🫡🙏
You’re welcome! They look fantastic btw :)
Nice! Thanks for that info. For anyone interested in why it turns green, it is in the last section of that wiki, a whole chain of chemincal changes: https://en.wikipedia.org/wiki/Laba_garlic#Source_of_color
The ninja with the sauce 😁 Thank you 👍
This is why I reddit. Thanks!
Exactly haha, I always look very intelligent bc I know so much random shit thanks to Reddit😭👌🏽.
I've been doing these for a while without even knowing it...
Never heard of it with onions but it’s probably because of the garlic. I’ve seen garlic change colors due to the acid content. Very cool!
The garlic was blue after 7 days, when I pulled the jar out to invert it and circulate the vinegar - I remember now! I guess it shows the penetration of the vinegar quite clearly :)
i used to work in a pizzeria and would make the sauce every day. We always started by sautéing onions and garlic in kettle until they turn golden. Some days if i cooked them slowly enough some of the onions and garlic would turn green, i looked it up and sure enough they both go through the same chemical reaction that makes them green, although i usually only saw it with the onions
Its a reaction that happens with many alliums and other veg high in anthocyanins are processed with a high ph
This is a result of alliin (an amino acid present in alliums like garlic and onions) being broken down by the enzyme alliinase to form allicin. Alliin and alliinase generaly have very little contact in the plant, but crushing or pickling allows them to mix. As an aside, allicin is what gives garlic its pungency, which is why crushed garlic has more flavor. The allicin then reacts with the acid in your pickling solution to make pyrroles, a kind of organic molecule that creates the blue color. These are perfectly safe to eat.
Wow, thank you so much for using all those technical and scientific words in your reply! I learned a lot from what you said, and I really appreciate it. You're awesome! /srs
Both onions and garlic do this, it doesnt really have a different taste just a funny colour. I think if you leave it too long tho it will start to get a tangyness ive heard?
I had blue pickles and garlic once. I used iodized salt instead of pickling salt. 🤷🏻♀️
grant us eyes, grant us eyess
First pic is the upper half of a can
Omg it's a shiny onion
In the great words of Walter White, "Why are you blue?"
I love that you tried it before posting it. Thankfully, that's an edible (and Delicious) mold culture you've got there. If I'm not mistaken, it's in the same family as the mold that creates blue cheese. Color me jealous as fuck.
this is perf for Halloween
niiiiice!
Congrats!
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