Black garlic can be found on menus everywhere, but this unique ingredient isn't anything new. It has been used for flavor and medicinal purposes and in a variety of Asian cuisines for centuries. Black garlic is, simply put, the product of aging regular garlic bulbs over the course of weeks or months. It requires strictly regulated temperature and humidity to achieve its sticky consistency. Now you can make it at home: simply add whole bulbs of garlic to the stainless steel rack, close the lid, and set the time. The fermenter keeps the temperature and humidity constant throughout fermenting, and automatically turns off when fermenting is done. The fermenter can also be used to make yogurt, kimchi, fruit wine, and more!.