BLACK GARLIC
➤ What is black garlic? ➤ Is black garlic healthy? ➤ How do I use black garlic? ➤ Recipe with black garlic: Black Garlic Aioli ➤ Guide to Making Your Own:
What is Black Garlic?
Black garlic is the result of two processes: the Maillard reaction—a browning effect that occurs when heat is applied, best known from searing a steak—and a fermentation process, which involves microbial activity.
What is the Difference Between Garlic and Black Garlic?
Many people, including myself, cannot tolerate raw garlic well due to its high allicin content. However, once garlic is heated, it becomes delicious and much easier to digest.
During the transformation from white to black garlic, the allicin content is significantly reduced. Additionally, its taste changes (developing notes of caramel, licorice, and balsamic vinegar), as well as its texture (becoming rubbery or "chewy") and, of course, its color—black.
Is Black Garlic Healthy?
Black garlic is believed to have numerous health benefits. It has antioxidant and anti-inflammatory properties, and it may support heart, liver, and circulatory health even more effectively than white garlic. This is why it is often available in capsule form at pharmacies. You can find more details [here].
How Do I Use Black Garlic?
To fully appreciate its unique qualities, try eating a clove raw first. Many people enjoy it this way and continue to snack on these little black cloves—intense in flavor, yet almost like chocolates.
Black garlic works wonderfully in dips, sauces, and pasta fillings. Mixed with a little oil, it makes a great base for bruschetta or a delicious addition to potatoes. The possibilities for experimentation are nearly endless—it even finds its way into ice cream and cakes!
BUY BLACK GARLIC
Can you make black garlic yourself?
Yes, you can. A detailed description of a self-experiment can be found here .
Before you start, there are two important factors to consider. First, do you have a way to maintain a constant temperature of 60°C (140°F) for at least 8 weeks? In other words, are you certain you won’t need your oven during this time? Second, is your relationship with your roommates and neighbors strong enough to endure weeks of intense, and sometimes unpleasant, odors?
If you can confidently answer YES to both questions—go for it!
Why Is Black Garlic So Expensive?
The process of transforming white garlic into deep black cloves is both time-consuming and costly. As a result, authentic black garlic is always a premium product. However, due to its intense flavor, only a small amount is needed in a dish, making it a worthy investment.
Black garlic recipes
Black Garlic Dip
Equipment:
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Oven
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Blender / Food Processor
Ingredients:
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2 eggplants (aubergines)
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5 cloves of black garlic
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30g olive oil
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125g crème fraîche
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1 teaspoon high-quality raw cocoa
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1 tablespoon lemon juice
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½ teaspoon red habanero hot sauce
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Salt to taste
Instructions:
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Preheat the oven to 240°C (465°F).
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Prick the eggplants all over with a fork.
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Place them on aluminum foil and roast in the oven for 15-20 minutes, until the skin is very dark and firm. Flip them after 8 minutes to ensure even crispiness.
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Remove from the oven and cut open the thick end with a knife to allow the juice to drain. For best results, place them in a sieve and let them drain for about an hour.
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Once drained, scoop out the eggplant flesh with a fork.
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Blend all ingredients together in a food processor or mash them in a bowl until you achieve a smooth paste.
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Season with salt, and your dip is ready!
Serving Suggestions:
This dip pairs wonderfully with potatoes, pumpkin, or simply as a spread—especially with kimchi.
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
DIY INSTRUCTIONS
Before You Start
Before attempting to make black garlic at home, consider these two important factors:
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Strong Odor Development – The fermentation process takes several weeks and produces a strong smell. I know of more than one project that had to be abandoned because of this.
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Electricity Costs – Be sure to factor in the power consumption in relation to the amount of garlic you plan to ferment.
Materials Needed:
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A plastic box with a lid, large enough to hold the garlic
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A thermometer
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A humidity meter or hygrometer
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A small fan
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A heating pad or heat mat
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A tray to catch excess moisture
Instructions:
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Choose a Suitable Box
Select a plastic box that provides enough space for the garlic, the fan, and the heating pad. Ensure the lid seals well to help maintain temperature and humidity. Additionally, insulating the box properly will help minimize unnecessary power consumption. -
Install the Fan
Place the small fan in one corner of the box. This ensures good air circulation and even distribution of moisture. -
Set Up the Heating Element
Position the heating pad or heat mat inside the box and turn it on. Monitor the temperature with a thermometer, making sure it remains steady between 50°C and 60°C (122°F - 140°F)—the ideal range for fermentation. -
Arrange the Garlic
Place the garlic bulbs on a rack or in baskets inside the box to ensure good ventilation. They should not come into direct contact with the heating pad or fan. Underneath the rack or basket, place a tray to catch any excess moisture. -
Seal and Insulate the Box
Close the lid tightly and ensure the box is well insulated. The fermentation time varies depending on taste preferences and the desired intensity of flavor but typically takes 4-6 weeks.