My latest batch of fermented carrots turned a weird pink shade

I have been making fermented veggies for a few years now, and this never happened before. The carrots sat in brine with garlic and dill for about a week. When I checked them, they had this pink color instead of staying orange. I am not sure if it is safe to eat, but it made me think about how temperature changes can affect fermentation. Maybe my basement was colder than usual this month.