A simple recipe to make delicious black garlic at home in a dehydrator.
Remove any dirt or debris that's stuck to the outside of your garlic bulbs. Do NOT remove the papery husks/peel as this is needed to help the bulbs and cloves maintain ideal moisture levels.
Place whole unpeeled garlic bulbs inside canning jar and screw closed. Place jar(s) inside dehydrator set between 158 - 176°F (70°C and 80°C). Place dehydrator in a well-ventilated, protected outdoor spot (garage, front porch, etc) to avoid an overwhelming garlic smell in your house.
Check garlic weekly or more often as time progresses. If standing water accumulates at the bottom of the jar, pour it out. Your garlic's papery outer skin will begin to turn tan then brown after a couple of weeks. Consider the top garlic bulb in your jar your "test bulb." You can check individual cloves in your test bulb to get a sense of how the batch is progressing. Finished black garlic (3-4 weeks) should be very dark brown/black in color and taste sweet, tangy, and savory (like balsamic vinegar and tamarind).
Once done, you can store your black garlic open on the countertop at room temperature for a week or more, or in a jar in your fridge for several months.
How to make black garlic in a dehydrator https://www.tyrantfarms.com/how-to-make-black-garlic-in-a-dehydrator/