60°c is the perfect temp for black garlic. Regular garlic has to sit at that temp for an extended period of time and then it chemically changes. Most black garlic is grown, prepared and packed overseas, so some people are leery of it. That would be a great value add for local grown garlic that was grown responsibly.
Discussion
nostr:nevent1qqs2fujmg65f3rmeas8uk0lz3tz9eqarjqm0ttjgnr8q6002y50p5yq7aassv
I grow a shit load of garlic!

