Help! What is happening

I've been making a dish for a few years now and I've recently added cabbage - usually savoy - instead of rice. All of a sudden I think it has started to ferment in the frig. ?? I've never cooked or prepared cabbage before. (Yes, I know,

1 cup tomato puree 10-12 cloves of garlic liquefied in garbanzo juice. (no, I don't like garlic) 1 tsp salt

all chopped-processed: 6 med carrots 3 large zucchini 2 large red peppers 2 cups cooked garbanzos (a little smoother than veggies) 1 1-2 lg heads of savoy cabbage.

When I was using cooked brown rice instead of cabbage, I would partially cook the mixed ingredients, then store in the frig in serving sized containers.

Then on eating day, I would cook on very low for about 20-25min.

Recently I decided to use cabbage instead of rice and still partially cooked it all as above.

Then I got the bright idea not to pre-cook it at all. It seemed like a waste of effort, but now maybe it helps to preserve it a bit?

So, the first time I left it (w-cabbage - no rice) all uncooked, no major changes in results. It makes about ten servings and it gets eaten over about 15-18 days.

Anyway, this last batch (last Thurs) I tried one more little nuance: I bought freshly peeled garlic. Some article in the NY Times said it was just as good as long as they still look shiny and white.

Well a few days ago I thought I noticed a hint of "vinegar" in the finished-cooked dish.

Today it is much stronger!

WHA'S HAPPENIN HERE!?

Is this some normal-natural OK phenom!

Is this some normal fermentation that is going to increase-ferment much more?

Does partially cooking everything before storing inhibit-prevent fermentation (if that's what this is)?

Could the pre-peeled garlic alone have caused this?

(Is this happening because I started studying

-- George Newton