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Q: Is black garlic allowed as a cottage food?

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.  


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