Can you eat sour garlic?

It depends. Garlic that has developed a sour smell and taste is likely starting to rot and should be discarded to avoid potential health risks. However, garlic sometimes undergoes fermentation that results in a sour taste; fermented garlic, such as black garlic, is safe to eat and even considered a delicacy.

Here's a more detailed breakdown:

When Sour Garlic is Unsafe:

• Rotting Garlic: If your garlic has a pungent, unpleasant sour or vinegary smell, and possibly a soft, discolored texture, it is likely rotting.
• Risk of Botulism: Though rare, improperly stored garlic, especially garlic in oil, can harbor Clostridium botulinum, the bacteria that causes botulism. Botulism toxin can be fatal. Discard any garlic showing signs of spoilage.
• General Guidelines: If you're unsure about the safety of garlic, err on the side of caution and throw it out.

When Sour Garlic is Safe (and Delicious!):

• Fermented Garlic: Garlic can be intentionally fermented to create products like black garlic.
• Black Garlic: This fermented garlic has a sweet, tangy, balsamic-like flavor with hints of licorice and prune. The fermentation process changes the garlic's composition, making it safer and more palatable to some.
• Pickled Garlic: Garlic can be pickled in vinegar, which gives it a sour and tangy flavor. This is a safe and delicious way to enjoy garlic.

Key Differences to Look For:

In summary: If your garlic has a foul, rotting sour smell, it's unsafe. However, garlic that has been intentionally fermented or pickled and has the expected characteristics of these processes is generally safe and delicious.