Black garlic

subheading: Method:

1. You need a rice cooker that locks (or an IP*)

2. Put some kind of rack in the bottom of the pot so the garlic doesn't directly touch the pot.

3. Layer 2 to 3 paper towels on the rack.

4. Dump in as much garlic as you can fit.

5. Top with 2 to 3 paper towels on top of garlic.

6. Plug in and leave it on "Keep Warm" for 14 days.

7. Check garlic on Day 10. Go to next step if pitch black, otherwise continue until black.

8. Let garlic hang out on the counter in a pan for 1 to 2 days to dry.

9. Peel** and store in an airtight container in the refrigerator up to 6 months.

*When using an Instant Pot, you need to reset the "Keep Warm" setting every 99 hours.

**Save the peel for stock. Lots of flavor in there.

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