Black Garlic
I've wanted to do this for a while and read up on many ways to make it, but I found that a dedicated machine was the easiest. The NEX Machine was inexpensive and easy to use. I use Black Garlic in many recipes and in one of my UMAMI-Powders and HERE TOO . Black Garlic = Mellowness, Sweet compared to raw garlic. Sweet and syrupy with hints of balsamic vinegar that sets them apart from fresh garlic. I followed instructions that were simple. Place garlic on trays and wait 12 days. Done. If you do it inside your home it will stink of garlic, but I loved it......family no so much. Choose the most prominent aka Big-Heads you can find... 12-Days Later... Peeling was super easy too. Refrigerate overnight and let it spend about 20 minutes in the freezer before peeling. 12 heads took me about 20-30 minutes. Just an edited fancy photo....... Going into the dehydrator to grind