Black Garlic

Caramelized & fermented for over 6 weeks! Most brands are dried out, and other brands are heated for just 3 weeks. My longer heated-method creates a spreadable texture with much more flavor and likely more antioxidant development. (I plan to have mine tested.) I use garlic not from China. (No offense, China.) My garlic is from Argentina, Peru, Spain, Turkey, Mexico, and the USA). Because garlic caramelizes at about 150F, it's a perfect product to make with with my dehydrator which operates well at this temperature. I built possibly the largest DIY dehydrator in the United States. Black garlic shelf life: 3 months at room temperature, 1 year in refrigerator, 2 years frozen! Black garlic originated in Korea over a thousand years ago. Black garlic is regular garlic that has been heated at 150 Fahrenheit for over a 1 month!  When the garlic "caramelizes", the carbohydrates break down to sugars and proteins to amino acids and combine in the "maillard reaction." The maillard reaction is