Ingredients:
Fresh garlic bulbs
Oven or slow cooker
Aluminum foil
Instructions:
Preheat your oven to 140°F (60°C) or set your slow cooker to the "keep warm" setting.
Separate the garlic cloves from the bulbs and peel off the outer layer of skin.
Wrap each garlic bulb or individual cloves in aluminum foil.
Put the wrapped garlic in the oven or slow cooker and let it sit for 2-4 weeks.
Check the garlic once a week to ensure it is not getting too dry or burning.
When the garlic is done, it should be soft and blackened. Remove it from the oven or slow cooker and let it cool.
Once it has cooled, you can store the black garlic in an airtight container for up to six months.
Note: Black garlic can also be made using a dedicated black garlic fermenter, which can be found online or at specialty stores. The fermenter allows for a more controlled and efficient black garlic-making process.