Has anyone tried making their own black garlic?

Jonas_Lundh_97527

I've been thinking about making my own by means of sous vide.

The process is fairly simple, the garlic just has to be kept at around 60 degrees celsius, with maintained hymidity levels for about a month. (40 days optimal).

What I'd like to know is if anyone has tried this for themselves?

It sounds to me like the sous vide method would be optimal for this, but on the chance that I'm wrong and 30+ days of additional money spent on electricity bills would just end up like dogshit, I want to hedge my bets and check with the community if it has already been done (and can be done).

david_111729

I made a bunch. You should just use a cheap rice cooker somewhere outside. I made mine in the garage but be warned the garage will smell like garlic for over two months after. I think there needs to be some allowance for dehydration which vacuum sealing won't do. In a sealed environment humidity will increase as the garlic steams and you'll probably end up with something that's not black garlic and I don't know how safe it would be. Use the tried and true method. Mine took 13 days to turn black and a few days left out in the open to dry out to soft gummy consistency you don't need the full 40 days

http://imgur.com/a/YjfJL