Hey there! I'm just opening a pickle press of homemade lacto-fermented sauerkraut made with green cabbage, bay leaves, garlic cloves, caraway seeds, sprigs of thyme and celtic sea salt. It's been fermenting for 2 weeks, and everything tastes and smells okay, but the garlic cloves have turned a rather shocking shade of almost flourescent green! I cut the cloves open, and they're Playdough Green through and through. Has anyone ever had this happen or know why?
I've eaten the sauerkraut and so far, so good - I'm not dead yet. And I must say that it's one of my best batches yet! But those freaky green garlics - I would love to understand the process that produced them.