"john royce" > wrote in message
...
> When I steep chopped garlic pieces in Japanese rice vinegar for a few
> days, they stay the same colour. When doing so in Tesco's Chinese rice
> vinegar they turn bright green blue. What would be the likely difference
> in the two vinegar's?
>
I was always told not to steep garlic in oil due to a possibility of
botulism-but I am not sure it applies to vinegar as well.