Fermentation Support Forum

I never thought of that before but I've just read that some ferment cooked sweet potatoes. Seems appetizing! We have a whole lot of garlic around more than we need to keep fresh. I thought of baking some of course: so good. Then I thought to make some black garlic: yummy too. I will ferment garlic pureed into a paste. And then, fatally, I wondered about what would happened if I fermented baked garlic and/or black garlic.

Anyone who tried this already? Any thought about what good or bad could come out of it?

Thanks for tagging along and discussing my crazy ideas.
Cheers.
Jean