[svalli]

This is a quite old thread, so I wonder if anyone here has been making the black garlic at home.

We have still quite a lot of uneaten garlic, which has to be used before it goes bad. After googling some instructions and checking my crock pot temperature I mentioned it to my husband and he said that we have an old industrial oven with good thermostat in his workshop. We set the thermostat to 70°C/158°F and I packed full heads of garlic into an oven proof plastic bag and unpeeled and peeled cloves to mason jars. I put some wrinkled baking paper on the bottom of the jars, so that the cloves will not be submerged, if any liquid is accumulating in the jars, but it may be totally unnecessary.

I have never tasted black garlic, but have heard that it is really good, so I just had to give it a try.

Sari