Time ago this garlic's feature was discovered and the best part is almost anyone can produce it! The vegetable after a fermentation process takes black color, mutating in its taste acquiring a sophisticated mixture.
For health, the black garlic has very interesting properties in terms of prevention, antioxidants and other nutritional aspects. A long list of benefits of high relevance...
It seems that Asia knew about this reality during ages but at least the knowledge is now in the public domain and as it was already mentioned, it's easy to produce. So check it out if you value your health!
The fermentation process requires a constant temperature of about 55ºC. Is there a specific machine for it? Some people try with rice makers.