I've been closely following the black garlic fermentation process, and by day 15, noticeable changes in texture and flavor become quite evident. Around this point in week three, the garlic cloves usually soften significantly and develop that characteristic sweet, molasses-like taste while losing the pungency of fresh garlic. This transformation is due to the Maillard reaction, which occurs during the controlled fermentation period. Maintaining the right temperature and humidity is critical at this stage to ensure the garlic ferments uniformly without spoiling. Many people use specialized black garlic fermenters or warm places like rice cookers with a low warm setting. It's fascinating how this process turns a sharp, spicy ingredient into a mellow, umami-packed addition for sauces, dressings, or even eating raw as a snack. Experimenting with black garlic in cooking after three weeks gives you a new dimension of flavor. I found it pairs wonderfully with roasted meats, mashed potatoes, and even in desserts that benefit from its sweet complexity. Tracking each week and day can help you determine the best fermentation time for your taste preferences. If you’re starting your black garlic journey, be patient and enjoy witnessing this natural culinary magic unfold over time.