Do you love black garlic? If not, you will after reading this blog post! Here, we’ll teach you how to make black garlic to add a delicious flavor to any recipe.
Black garlic is a great way to boost both your health and the flavor of your dishes. Follow our tips on how to store it and use it in your cooking, and you’ll be sure to impress your friends and family.
Let’s start!
What Is Black Garlic?
Black garlic is made by aging regular white garlic in a specifically humid and warm environment for several weeks or months. A chemical reaction transforms the sugars in the cloves and gives them a dark brown color and a sweet and tangy taste.
Black garlic is present in many Asian dishes and in an increasing number of other cuisines.
What Does Black Garlic Taste Like?
Black garlic has a rich and savory taste with sweet notes that resemble that of soy sauce. While it tastes similar to regular garlic in some ways, it also has its own unique taste and smell that sets it apart from other types of seasonings.
With its soft texture and strong aroma, black garlic can be a great addition to versatile recipes.
How to Make Black Garlic at Home
There are several ways in which you can turn fresh garlic black at home. You just need to keep it warm at around 140 °F (60°C) and in a humid environment for several weeks or even months. So, the main ingredient in all the methods that you’re about to read is patience.
The Rice Cooker Method
If you own a rice cooker or a quality slow cooker, you’re in luck! With it, you can easily make black garlic. All you need to do is:
- Peel just the first layer of a garlic bulb.
- Spread the whole bulbs in the rice cooker without overcrowding it.
- Turn it on to the “keep warm” setting.
- Check them once in a while to see their progress.
- Keep the rice cooker on until the garlic is completely black (two to three weeks).
Keep in mind that whenever you make black garlic in a rice cooker, it will absorb a strong smell, which can take time to dissipate.
The Crockpot Method
There’s another method for making black garlic in a slow cooker. It’s a tad more complicated, but it’s worth the effort.
Here’s what you need to do:
Put whole bulbs of garlic in jars that can fit into your crockpot and cover the bulbs with dampened paper towels. Then, seal the jars with the boiling method. Once this is done, fill your crockpot halfway with water and place all of your jars inside.
Turn your crockpot on and set the temperature to the lowest setting, and wait. In 30 to 40 days, you’ll have your perfectly cooked black garlic.
The Instant Pot Method
Given all the waiting involved, you might get tempted to make black garlic in an instant pot, but beware — it’s a method not much quicker than the crockpot method.
Here’s how to do it:
Wrap the garlic heads once in a plastic bag and twice in tin foil. Then place these on a rack in your instant pot that will prevent them from touching the bottom of the pot. Turn on your instant pot to the warm setting and maintain it for at least three weeks.
The Food Dehydrator Method
Using a food dehydrator to bake your garlic black might seem counterintuitive since you actually need humidity to produce it. However, it can be successfully done.
Just place your garlic bulbs with unpeeled skin in an airtight jar, and put the jar in the dehydrator.
Set your dehydrator to the right temperature and wait. As the bulb turns black, the bulb will release water at the bottom of the jar.
You need to empty this and continue the process for several weeks.
The Oven Method
If you don’t have a slow cooker, the oven method is the next best option. To make black garlic this way, place your whole clove bulbs in a baking tray and cover them with foil.
Bake in the oven on low heat for several hours until they are soft and dark in color. Let them cool, then store them in an airtight container until you’re ready to use them.
Don’t forget to clean your oven with baking soda and vinegar before you decide to bake your next batch of cookies.
The Fermenting Box Method
If you were wondering how to make black garlic without electricity, the answer is: use a fermentation box. However, most fermenting boxes fail to keep the temperature needed for a long time, which can affect their flavor.
Whichever method you choose, you need to make sure you’re doing it in a well-ventilated area, like your garage, so that the garlicky smell that’s released can be easily dispersed.
What Is the Fastest Way to Make Black Garlic?
There is no single fastest way to make black garlic, as the time it takes to achieve a dark color and soft texture will depend on several things like the method you use and how much garlic you’re cooking.
Generally speaking, however, making black garlic in a slow cooker or oven tends to be faster than using other methods, such as a dehydrator or fermenting it.
If you’re looking for the fastest way to make black garlic, we recommend trying one of these methods.
How to Store Black Garlic
Once you’ve made black garlic, it’s important to store it properly so that it stays fresh and flavorful enough to put in your black garlic recipes.
At room temperature, your unpeeled garlic will last for a month.
The best way to store black garlic is in an airtight container in the refrigerator or freezer. You can also wrap it tightly in plastic wrap before storing it in an airtight container.
Make sure to store it in a cool, dark place so that it stays fresh for as long as possible.
Conclusion
Whether you want to add rich flavor to your favorite dishes or improve your health, black garlic is a great option.
With the right cooking method and ingredients, you can easily make delicious and nutritious black garlic at home!
FAQ
How long does it take to make black garlic?
It depends on the method you use and the quantity of garlic you use. However, generally speaking, the process can take anywhere from three weeks to a month and a half, also depending on the taste you’re striving for.
How to make black garlic in the traditional way?
There’s no single traditional way of making black garlic. You just need to keep garlic warm at a temperature of around 140 °F (60°C) and a humidity of 80–90% for several weeks.
For this, you can use your crockpot, slow cooker, or rice cooker or put them in the oven.
Why is my black garlic bitter?
There can be a number of different reasons why your black garlic may turn out bitter. Some potential reasons include overcooking it, not using high-quality ingredients, or failing to store it properly after cooking it. Try adjusting these and see if that helps improve the flavor next time.
What is black garlic good for?
Black garlic packs a lot of benefits for the human body, and it’s rightfully considered a superfood. Some of the most notable health benefits it provides include a reduction in inflammation, bad cholesterol, hypertension, and protection against certain types of cancer.
It’s also great for cooking purposes, as it adds bold flavor to all sorts of dishes. If you’d like to enjoy these benefits and more, be sure to learn how to make black garlic at home today!
