Hey guys, I am starting to get into fermentation at home and there are a few items that I am wondering whether Joule would be helpful for. Examples include; making black garlic at home. Since one would need to maintain a specific humidity in the environment over a lengthy period of time to make this work; This Sounds Like a Job for Joule. I am not even sure how to set that up but I am imagining assorted McGuyver methods as I type. Curious as to whether you have even tried such things/have any recommendations around things like this on up to creating a home environment to age meat.
Oh and thank you for being soo awesome!
