שװאַרצער קנאָבל Black Garlic

דאָסמאָל האָב איך געטראָפֿן אין פּינטל! דער קנאָבל איז װײך און זאַפֿטיק,און שמעקט מיט פּאַטיקע, מאַלץ, אוּן אומאַמי

This time I got it just right! The garlic is soft and juicy and is fragrant with molasses, malt, and umami. 

It is delicious and I have plans.

Black Garlic

Wrap each individual head of garlic in a double layer of aluminum foil.  Then line a rice cooker with another double layer of foil.  Put the double-wrapped heads in and gather up and crimp the foil to enclose the garlic heads completely.  

Set the rice cooker to "keep warm," and keep on keeping warm for two weeks.  For me this meant remembering to reset the rice cooker every twelve hours.  I reset the cooker at the last moment before shkie Friday to maximize residual heat over shabes, and I briefly moved the garlic to an insulated foster home when I needed the rice cooker to cook some rice.  

After one week the house smelled amazing and the garlic looked like this:

 After two weeks it was black, beautiful, and intensely fragrant.  I have seen a number of websites suggesting six or eight weeks, but I think this would have been much too much.

This was my second attempt at black garlic.  The first time I used the "keep warm" setting on  a Crock Pot, and they were quite burnt after two weeks, possibly because the keep warm setting on a Crock Pot is higher than that on a rice cooker and possibly because I had not wrapped the heads nearly as compulsively.

ETA: Spaghetti with Black Garlic