Fermented garlic

Black garlic is one of the simplest blackening processes. The most difficult aspects of this process are the temperature and time. Blackening garlic takes about six weeks, and the temperature has to remain stable at 70°C. Although it's sometimes considered to be a fermentation technique, there aren't microbial processes because of the high temperature, so it doesn't qualify. There are several very slow, enzymatic processes going on in blackening, with the Maillard reaction as the most famous one.