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I came across a box of black garlic in a Korean grocery. It looked interesting, but I got some fresh garlic scapes instead.
Apparently black garlic is not a traditional food, and has only been around since 2005. It is fermented under controlled heat and humidity in a machine. Then again, this page says "Asian cultures have long incorporated Black Garlic".... so I'm not sure.
Apparently black garlic is not a traditional food, and has only been around since 2005. It is fermented under controlled heat and humidity in a machine. Then again, this page says "Asian cultures have long incorporated Black Garlic".... so I'm not sure.