Garlic Suggestions?

I've got about 30 heads of garlic from the neighbor's garden sitting in my kitchen......looking for ideas on what to do with them. I could put them in the Sous Vide bath like MuchoBocho suggested in my thread on garlic confit. But i was also thinking about black garlic...and someone suggested Lacto-fermented garlic...not sure if that's the same as the black garlic....


any suggestions? including technique/proportions/etc.?

 

You can try also the thai style, Peel and crunch them very fine in a mortar,1L vegetable oil in a pot or wok together with the garlic and bake it on low heat until brown.Let it cool down and put it in a jar.Now you can use it instead of normal oil when you start to wok or bake.

 

I see a batch of 40 clove chicken in your future.

 

Do tell.

 

I used more Garlic, and it worked lol

 

Garlic is the bacon of the vegetable world.