fermenting colour change in garlic cloves after 2-month lactoferment

[bansho hot sauce]

Hi everyone,
I lactofermented a mixture of chillies, chopped, and whole peeled garlic cloves, in 3% brine in a cool dark place (under my staircase) for 2 months. Normally I don't ferment this long because of the high temperatures here, but this one worked out nicely I think. But...all three garlic cloves in the ferment mix changed into this colour (green-ish hue). Is this safe to eat?
Thank you so much in advance for your help/wisdom!

 

[hadanero]

I am not a food safety expert, but I think that's very normal - I've seen pictures of entire jars of fermented blue garlic on some of the fermentation forums.

 

[bansho hot sauce]

I am not a food safety expert, but I think that's very normal - I've seen pictures of entire jars of fermented blue garlic on some of the fermentation forums.

Thank you for this info! I was wondering what was happening inside the ferment jar. I know minced garlic turns green when it is left out exposed to air, but submerged in brine I didn't think it would change colour so dramatically.