Hi Patsy. Thank you for your note! The easiest thing would be for you to grab the url from the top of your browser (it starts with thenutritionwatchdog.com) and then you can email that link to whomever you’d like 😉

If this correct, is there some property within the garlic itself that makes adding yeast unnecessary?

Does one put in whole pods or break them up into individual cloves? One of the pictures seems to show a whole pod broken apart after the roasting/fermentation process. Is that the only way or would both unpeeled cloves & unpeeled pods both work?

Can you completely fill a rice cooker w/pods (mine is small) or is a certain level within the “bowl” suggested?

Also, can’t imagine what garlic in a rice cooker would smell like by the end of 4 weeks! Do you suggest putting the rice cooker in the garage (or some similar place)? Can the cooker ever be used for a different purpose after the garlic? Also, when I roast garlic in the oven, I put the cloves in a a ramekin covered w/EVOO. I’ve also seen people cut the head off of the whole pod &, after placing in an appropriately sized pan, pour EVOO into the cut end & roast it that way (squeezing the “paste” after the pods have cooled)

MOST of the people we know do not tweet” or use” pininterest “ & some are near the totally amazing Borough Market in London where they might well have access to & so be able to purchase black garlic in it’s finished state IF I ONLY HAD A WAY TO GET THIS ARTICLE TO THEM!!

If possible could you please send me back an email that would include a link to the article.
This will enable me to get the info out to those we know who would be interested & be able to benefit from it’s use

(Really appreciate that you included a way to “convert” the garlic ourselves as we live a long way from a major city – my husband calls our location the “far side of the back of beyond”

My wife found some at Costco.