We grow garlic in our various fruit orchards to keep the vole away. This is one of the principles of permaculture; combine plants that will establish harmony in nature.
Our garlic is first dried and then fermented according to the Japanese method which will give the clove a texture of dry prunes. Sometimes the pod can be a bit dry and hard, in which case use the microplane grater or a mortar to reduce it to zest or splinters.
Its taste has nothing to do with garlic anymore; it is both sweet and slightly salty, very marked umami and can be used as a condiment, both in salty cooking and with desserts, black garlic works very well with dark chocolate.
Confection of approx. 25g / 1 to 2 heads of garlic
Store in a dry place away from light.