A: No. The production of making black garlic is an oxidation and crystallization process, not a fermentation process. It is made commercially using strict time and temperature controls during production to prevent the growth of clostridium botulinum. Currently, there are no research-tested methods to safely make back garlic at home. Household equipment like slow cookers and rice cookers are not built to run for days and days as needed to produce black garlic. Therefore, black garlic is not allowed as a cottage food in Minnesota and requires a license to produce it. Note: Black garlic can be produced and sold under the Minnesota "product of the farm" exclusion from licensing. However, it is important to note that there are serious food safety and general safety concerns about its production. Using household appliances for extended periods poses a fire hazard risk. Also, if the temperature fluctuates during the aging process, the final product may be unsafe. Best practice:
A: Yes, as long as they take the training and register. See the Minnesota Department of Agriculture cottage food producer registration process.