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?
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?
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?
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?
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.
