Following this black garlic tutorial and in reference to this SA question, I would like to try making myself black garlic, and to try fermenting the garlic to different time to test out difference in flavor
The tutorial suggest that garlic has to be fermented for 40 days continuously to become black garlic. It would be difficult to leave my oven, slow cooker, or a rice cooker unused for other cooking for a month. So my question is: can I ferment it intermittently - take out the garlic, use the cooker for something else, then restore the garlic and resume the heating.
Would that still give me black garlic?