How to make Black Garlic

I've been excited with this one. I am glad it finished early for us. Maybe because it's been 110-120 degrees outside?
Either way, here is the process. This adds another depth of flavor to your dishes. It is deeper and richer than regular garlic and keeps longer in the fridge.

[@dr.samierasadoonalhassani2669]

Great work but hard work and time consuming. It is very tasty which makes me eat more. God blessings. The near nature my food the easier the healthier and less processing . I trade health for good taste meaning health is first micro biome second and taste last. Thanks for sharing this amazing recipe with us.

[@grandmarebel]

Thank you. It is well worth it.