My fresh garlic (cured for about 3 wks on a rack with a fan blowing on it) looks like it may be rotting in the skin.
On the surface it looks perfect--the papers are white and the cloves seem firm. But when I peel the papers back, the skin closest to the clove is reddish-brown streaked and tough. It feels moist and the clove inside is mushy and discolored, though not the entire clove, only about half of it. I found one which seemed like it may have mold in between the reddish-brown papers.
Does it need to be dried longer? Or do i have something more serious here?