Making black garlic.

Ingredients:

-Bulbs of Fresh garlic

Equipment:

- Fermenting appliance (e.g., a fermenting crock or a rice cooker with a fermentation function)

- Trays or racks (if using a rice cooker)

- A clean, dry, and dark place

Procedure:

1. Prepare the Garlic: 

Start by selecting fresh, plump bulbs of garlic. Avoid bulbs with mold or soft spots. You can use as many bulbs as you'd like, depending on the capacity of your fermenting appliance.

2. Load the Garlic: 

Place the whole garlic bulbs into the fermenting appliance. Ensure they are clean and dry.

fresh garlic used

3. Set the Temperature and Humidity: 

The process of making black garlic involves fermenting the garlic bulbs at a controlled temperature and humidity. If your appliance has specific settings for black garlic, follow those settings. If not, you can try setting the temperature to around 140°F (60°C) and the humidity to high. Some appliances may have a "fermentation" setting that you can use.

4. Ferment: 

Allow the garlic to ferment for about 1to 3 weeks. The exact duration may vary depending on your appliance and the size of the garlic bulbs. Check the garlic periodically to ensure it's not drying out or developing mold.

Finished Black garlic.

5. Monitor the Color: 

Over time, the garlic cloves will turn dark brown and eventually black. The cloves will become soft and have a sweet, molasses-like flavor.

6. Store: 

Once the garlic has turned black and softened, remove it from the fermenting appliance. Allow it to cool, and then store it in a cool, dark place. You can store black garlic cloves in an airtight container for an extended period.

Black Garlic

Summary: The first batch of garlic that I made was with porcelain garlic as it was suggested for its flavor profile. I followed the directions for this cooker and left the garlic in for 9 days. 

I was warned that I would have to adjust the time for the moisture in the garlic and the temperature. After 9 days the black garlic was dry, so I made a ground black garlic spice. It was sweet, with a molasses taste and a mild garlic taste.

It was suggested that some people like the dried and others liked it more moist. I did a couple more batches experimenting with the time. I ended up putting about 1 kg of garlic and leaving it in the fermenter for 7 days. The black garlic turned out soft and smooth. I used it many recipes where they called for regular garlic. 

Black garlic has many health benefits, I will post them in my next blog.