Korean Black Garlic

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    I have heard of this lately but cannot find any information on the process of fermenting black garlic. Do you have any idea at all? I do a lot of fermenting of other foods, including Kimchi and Kaktugi, but this is new to me.

    The only thing I found was that it use to be done in earthen crocks and that it requires a certain heat. But nothing is said about adding liquid or anything else. Can you help?


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