Started my first Garlic ferment on Sunday.
Only Garlic with salt brine at 2.7% salt.
Bubbled very little first few days but now it only shows bubbles on the surface when I move it. The smell has changed. At the beginning it was stronger and more garlicky, now it is milder, like less peppery and sweeter. The brine became cloudy and still is, but now it is less cloudy when it is left to stand some time and has gone a slightly cream/ivory colour instead of white cloudy of the beginning. All the Garlic has also taken on a golden, cream colour.
Can someone with experience tell me if this is normal?