Can I ferment black garlic intermittently?

Question

Following this black garlic tutorial and in reference to this SA question, I would like to try making myself black garlic, and to try fermenting the garlic to different time to test out difference in flavor

The tutorial suggest that garlic has to be fermented for 40 days continuously to become black garlic. It would be difficult to leave my oven, slow cooker, or a rice cooker unused for other cooking for a month. So my question is: can I ferment it intermittently - take out the garlic, use the cooker for something else, then restore the garlic and resume the heating.

Would that still give me black garlic?

Asked by KMC

Answer

Simply put: No.

Step 3 on eHow:

Just be sure that the temperature remains at about 130 to 150 degrees

Thinking of beer fermenting, specific temperature ranges are required because that's what keeps the yeast happy. Not sure about the function in this case, but it follows that it's probably temperature-sensitive as well. A food dehydrator would probably be a better bet than the oven.

Answered by zanlok

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