I’ve been wanting to make my own black garlic but a couple of things are holding me back. The recipes I’ve seen make the whole clove into black garlic, but then how do you know if you’ve got garlic with bad spots or garlic that’s trying to sprout? Even if you were to try doing individual cloves is there a way to open them up and see what you’re working with or is the whole thing a shot in the dark?
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