I’m attempting to make Black Garlic at home in a slow cooker. I’m currently two weeks in and I just pulled a small bulb to check on things. The clove I opened is a dark brown and feels crusty and rock hard. I’m trying to figure out if I’m on the right track and should continue on, or if I fucked up and should just shut it down? I have a gut feeling that my slow cooker on the warm setting might be too hot and I ended up burning the garlic.
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