Jim Elbrecht wrote:

Yeah-- I was going to say it was just moldy--- but from that site;
"Black garlic is produced by fermentation," -- That's the ticket-- it
is 'fermented'.

As soon as I saw that it was fermented by their sooper sekrit method, I
ignored everything else.

I'll take my garlic au naturel as well.


--
Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/4 in upstate New York, 1420' elevation. NY WO G