Composting Byproduct Korean/Chinese Black Garlic for the Self Reiant Foodie

Not only is composting good to keep waste out of the landfills and reclaimed, creates free soil for gardens and planters, it can also make some high end specialty gourmet foods like Korean or Chinese Black Garlic, all you need is a compost pile, garlic and an impervious container such as a large food jar, the heat of the compost over time approximately 40 days, causes a process known as the The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods, undergo this reaction.
The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). At higher temperatures, caramelization and subsequently pyrolysis become more pronounced. use a long thermometer to keep an eye on the temperature of your pile, they should be periodicly turned, to speed up the composting process I add in fishmeal and water this gets the bacteria and temperature up and speeds up the process.