2
Place the black garlic cloves in a pan with the water and bring to a simmer. Cook until the garlic is soft (about 10 minutes). Drain, then transfer the cloves to a blender and add the soy sauce, sugar and vinegar. Blend until smooth, adding a little water if needed, then slowly drizzle in the oil with the motor running until you have a nice emulsified ketchup. Transfer to a squeezy bottle or piping bag