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Meat cooked at high temperatures (well done to burnt) can produce carcinogenic (cancer producing) chemicals and research has recently discovered that when meat is cooked with garlic this effect is limited. :eek:

I'm going to be making some Fermented Black Garlic too!

Introducing a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.

vs. Raw Garlic

Imagine garlic without all of the annoying stuff. Bad breath? Nope. Pungent odor? Nope. Acrid bite? No sir. You know how a great wine gets better with age? That’s what we’re dealing with here.

It’s Healthy

In Taoism mythology, black garlic was rumored to grant immortality. We can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.



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Zep, what's the proceedure for making this black garlic?

There is alot of information online on how to make it. Most of them say you have to put the garlic in a jar and tightly wrap it in tin foil and put it in you oven or crock pot or large dehydrator without trays and keep it at 140 degrees for 40 days.

..................................... ZEP


New member
Just got some garlic delivered from Lady Jayne to plant. This is not Elephant garlic, which isn't a garlic at all, it's a leek.
See gold dollar on one of the cloves, not heads. The heads are suppose to be
bigger than Elephant garlic. ................... ZEP

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