DO IT YOURSELF
What is black garlic?
Black garlic is the result of two processes: the so-called Maillard reaction, a browning effect that happens when heat is generated, best known when searing a steak and a fermentation process, i.e. microbial activity.
What is the difference between garlic and black garlic?
Many people, including me, cannot eat raw garlic. We only tolerate the allicin in it poorly. As soon as the garlic is heated, however, it is delicious and easy to digest.
This reduction in allicin also occurs in the course of the transformation from white to black garlic. In addition we see a transformation of taste (caramel, liquorice, balsamic vinegar), consistency (rubbery or rather "chewy") and color, black.
Is Black Garlic Healthy?
Many health benefits are attributed to black garlic. It has an antioxidant and anti-inflammatory effect. The heart, liver and bloodstream benefit even more than with white garlic. This is why it is often found in capsule form in pharmacies. Details can be found here .
How do I use black garlic?
In order to recognize its potential, you should simply eat the first toe raw once. Many stick with it and from now on just nibble their little black toes. They are intense, but almost like chocolates.
It is brilliant in dips, sauces and fillings for pasta. When mixed with a little oil, it is a wonderful base for bruschetta or an enrichment for potatoes. There are few limits to the joy of experimentation - it also finds its way into ice creams and cakes.
BUY BLACK GARLIC
CULTURES / FERMENTS & BOOKS
Can you make black garlic yourself?
Yes, you can. A detailed description of a self-experiment can be found here .
There are two things to consider before you start. Do you have the opportunity to offer the garlic a constant heat environment of 60 degrees for at least 8 weeks - i.e. are you sure you will not need your oven in between - and is the relationship with roommates and neighbors so firm that it can withstand unpleasant odors for several weeks. If your answer is YES for both ... go for it!
Why is black garlic so expensive?
The process of turning the white clove into pitch black is time-consuming and costly. Therefore, real black garlic is always an expensive product. In the end, however, it is also one that requires only a few players in a meal due to its taste intensity.
Black garlic recipes
Black garlic dip
Blender / cutter
5 cloves of black garlic
30g olive oil
125 g creme fraiche
1 teaspoon of the best raw cocoa
1 tbsp lemon juice
1/2 teaspoon red habanero hot sauce
Preheat the oven to 240 degrees and insert the aubergines with a fork. Roast on aluminum foil in the oven - 15-20 minutes - until the outside is very dark and hard. Flip after 8 minutes - so that both sides are very crispy. Remove from the oven and cut open the thick end with a knife so that the juice can drain off. It is best to place it in a sieve.
After about an hour of draining, the aubergine meat can be easily removed with a fork. Mix the ingredients in a cutter or alternatively in a bowl and cut or puree them into a paste.
Season with salt and the dip is ready.
Goes wonderfully with potatoes, pumpkin or simply as a spread with kimchis.
MAKE YOUR OWN BLACK GARLIC
WORKSHOPS / COURSES & LECTURES
Build your own fermentation device
We build a fermentation device that is able to maintain the required temperature over time. Isolation, security and odor control are essential. After that, nothing stands in the way of your own black garlic production.
At the end, each participant goes home with their own proofer.
A date has not yet been set for this course. If you are interested, please announce here.