'Why does garlic turn bluish-green and is it safe to eat? Garlic is rich in sulphur. Water contains copper. When these two elements come into contact with each other they combine to form copper sulfate which causes the garlic to turn greyish or greenish blue. Perfectly natural & safe to eat. To make this recipe, simply fill a jar with either whole, chopped or minced garlic. Add salt and fill with a good quality water. Cover with a cabbage leaf and leave to sit on your counter 3-10 days at which point you can leave on the counter upwards to 9 months or you can transfer to the fridge to store for upwards to 2 years.'
Tags: Recipe , vegetables , diet , Recipes , keto , carnivore , vegan , Natural , vegetarian , diabetic , superfood , paleo , cleanse , fasting , antibiotics , garlic , probiotics , OMAD , antibacterial , fermented foods , fermenting , lacto-fermentation , intermittent , standard diet , antiparasitic
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