How do I keep garlic from turning green when making Cuban mojo sauce













Well there is no way that you can’t stop garlic from turning




 green when making Cuban mojo sauce unless you try to fake



 it. The reason I am saying that is because garlic will turn



 green because of the reaction when you mix it with other



 ingredients while making mojo Cuban mojo juice. The



 meaning of faking it is you cannot stop it from turning green



 but you can change its color by adding a little bit of food color



 to the sauce mixture. So that’s the only way to do it as you



 can’t stop the reaction of the ingredients when you mix them



 and as garlic is very sensitive to the mixing of any ingredient



 with it so it becomes difficult to stop the color change garlic



 from turning to green while preparing the Cuban mojo sauce.

 

 












How do you keep garlic from turning green?

 











How do you keep garlic from turning green







As I have mentioned above that it’s too difficult to stop garlic



 from turning to green. However what you can do here is either



 you fake the color by adding food color to the mixture you are



 creating or another option for you is to lower the temperature



 when you are preparing some mixture with garlic because



 temperature plays an important role in the process of reaction



 you can consider temperature as a kind of catalyst. So you



 can put your mixture in the mixture as it will not only lower the



 temperature of garlic mixture effectively but also it will save



 the garlic mixture from getting bad for a long time.

 












Why did my pickled garlic turn green?

 











Why did my pickled garlic turn green







The color change of garlic is purely due to chemical reaction



 when you try to make a mixture of garlic or when you add 



acid like vinegar into garlic then due the reaction between



 these two substances the color of the garlic changes to green.



 As vinegar is an acid so it breaks the membranes of the



 cloves of garlic which further releases sulfur and amino



 compounds present in the garlic and when that reaction



 happens between these released compounds and the 



vinegar or acid than the color of the pickled garlic turns green.

 

 









Is it safe to eat garlic when it turns green?

 










Is it safe to eat garlic when it turns green







Yes, it’s completely safe to eat garlic even when it turns green



 as this color change is just a result of the chemical reaction



 between garlic and the compound with which the garlic is



 mixed. The absence or presence of color does not have any



 direct effect on the taste and nutrition of the garlic and it’s very



 healthy to eat without any fear of any kind of side effect. So it



 is clear from the above discussion that color change of garlic



 does not have any effect on taste and nutrition of it.

 











 

Is pickled garlic as good as fresh?

 

 











Is pickled garlic as good as fresh












No, the pickled garlic is not the same as a fresh one in terms



 of taste and nutritional benefits as the fermentation process to



 pickle garlic changes everything. Pickled garlic is like an



 enhanced version of garlic in terms of taste and if you are



 considering nutrition and benefits of pickled garlic over fresh




 garlic.

 

 

 








I hope you like this post and if you have any questions about




this you can ask me in the comment section without any




hesitation. I will try my best to respond to every query.