Anybody ever make Black Garlic?
While it's not necessarily fermented, it's a similar process. Black garlic is the product of aging regular garlic bulbs over the course of weeks or months, a process called the Maillard reaction. It requires strictly regulated temperature and humidity to achieve its sticky consistency.
Anyway, I recently harvested my garlic crop, and most years, I have more than I can use or sell or giveaway...So I gotta give this a try. I'll post some results in the future.
https://www.thespruceeats.com/black-garlic-4165384