Garlic turning green in vinegar is due to a natural chemical reaction between the sulfur compounds in garlic and the acidity of vinegar. This reaction can produce a greenish color when the garlic is exposed to acidic environments for a prolonged period. It is safe to eat and does not affect the flavor or quality of the garlic.
oh its simple
The green color in the ginger garlic paste could be due to a chemical reaction between the garlic and the stainless steel, producing a sulfur compound that turns the mixture green. It is a natural reaction that can happen when garlic comes in contact with certain metals. To avoid this, try using glass or ceramic containers for grinding garlic.
Garlic contains allicin, which is responsible for its pungent smell and taste. Ginger contains gingerol, which gives it its characteristic spicy flavor.
The grass turns green in the spring when temperatures rise and there is an increase in sunlight. This triggers the growth of new leaves and chlorophyll production, giving the grass its green color.
Garlic salt is a blend of garlic powder and salt, typically light beige in color. Sugar is a sweet, crystalline substance that is white in color. Both substances are granular in texture.
It appears that this mixture turns green in color when you boil it. I have just gone through this experience and was searching the net for confirmation AJ
It turns green
The indicator turns red or pink in the presence of vinegar, indicating acidity.
Garlic which is green
Copper metal turns green when exposed to vinegar due to a chemical reaction that forms copper acetate. This green substance is known as verdigris and is a common patina that forms on copper surfaces exposed to acidic environments.
oh its simple
it doesnt If you add the boiled blue water to vinegar it does turn red add it to water mixed with baking soda it turns green. I did it just cut the cabbage into small pices before boiling. It is showing you if it is acid or akalis
put in spices like garlic
The green color in the ginger garlic paste could be due to a chemical reaction between the garlic and the stainless steel, producing a sulfur compound that turns the mixture green. It is a natural reaction that can happen when garlic comes in contact with certain metals. To avoid this, try using glass or ceramic containers for grinding garlic.
For a salad, just slice the mushrooms and dice the garlic, add oil and vinegar. Salt pepper and herbs would be great. You can also sautee (lightly cook in butter) the sliced mushrooms and garlic. Then add a touch of oil and a splash of vinegar. Again salt and pepper would help.
It's not bad, but some people get indigestion when there is green. (I prefer when there is no sprout at all on the inside) Sometimes the same clove will have pieces that have green and others that don't.
Orville C. Green has written: 'Garlic' -- subject(s): Therapeutic use, Garlic