I remember some discussion about garlic turning blue and minty, which I have never been able to avoid. I've given up on fermenting garlic as a result.
But I suddenly thought maybe there was something wrong with my garlic supply. Turns out that the "organic" garlic was actually from China and is probably not organic at all. In fact, some claim it is loaded with metals.
So has anyone does such a test?
I seem to recall from the article that Chinese garlic is always sold without roots. Maybe it was the other way. I forget right now.
In any case, with just a little bit of encouragement I might find a true Local source for organic garlic and try again. I love pickled garlic.