What's the process of making black garlic called? it's not caramelized – it doesn't get hot enough. 
it's not fermented – the process is enzymatic, not due to fungus, yeast, or bacteria.
it's not pickled – no acid brine is added 
it's not curing – no salt, nitrates, nitrites, or sugar are added 
it's not smoked 
it's done at around 140F/60C, so it's not Maillard Reaction product, which only begins at 280F/140C in the absence of water 


I've been referring to it as curing.  

So, what's the consensus?  If an inventor is known, what did that person call the process?
What you're describing - a material being broken down by its own enzymes - is usually referred to as "autolysis".