I'd like regular ancestral cooking emails!
Yes, this is actually what my fermenting garlic looks like. Gorgeous, eh?! I got clear on what this colour-change is (the allicin reacting with the fermentation acids) thanks to @savage.craic who does a whole lot of interesting ferments.
Seeing colour changes like this in my ferments makes me feel even more like an alchemist! I like that :-)
If you don’t ferment garlic, I totally recommend that you give it a go. Peel the cloves, chop the big ones, cover with a brine (5g salt to 1 cup water is what I use) and find a way to keep the cloves under the brine level (using a cabbage leaf here).
Then pop the jar in a corner for it to hide for 6 weeks and you’ll have a wonderful stash of cloves that aren’t as strong as raw garlic, but haven’t been as ‘denatured’ by the cooking process (which destroys the medicinal powerhouse, allicin).