Black garlic has its roots in ancient Korea around 2004 AD. It’s delicious with an amazing caramelized flavor. While many people (and Websites) claim it’s a fermented product, the reality is that it’s actually just slow cooked at 140f. At these temperatures, the cultures required for fermentation won’t survive. What you’re left with is the product of the milliard reaction which gives this its signature color.
Unless you enjoy the overwhelming aroma of garlic, operate this outside of your living space. Mine is running in the garage. Other webpages suggest wrapping the garlic in foil, that is absolutely unnecessary. My first batch was produced with the slow cooker on High but this was a mistake. The high temperature swings overcooked some of the cloves at the bottom of the crock. Be sure to use the Low setting.