How to Make Black Garlic (+ What is it | FAQs | Uses)
How to make black garlic - a tender, mellow, slightly sweet, date-like ingredient packed with health benefits and perfect for spreading, dipping, and adding to sauces, pasta, soups, etc. Including a long list of FAQs, uses, and top tips!
Clean the garlic bulbs. Simply use a clean kitchen towel or scrubbing brush to gently remove any dirt. Don't wet the garlic at all.
Wrap the whole bulbs tightly in cling film before adding two layers of aluminum foil.Alternatively, you may be able to place several garlic bulbs in a single mason jar with the lid on. I haven't tried this method, but it should work.
Step 2: Leave it to Ferment
In a rice cooker/slow cooker: use the keep warm function (not LOW) and place the wrapped garlic bulbs in it for between 3-4 weeks. If your machine auto shuts off, make sure to remember to turn it on again when needed.Note that once you've done this method once, the smell of garlic will linger forever in the appliance.In a dehydrator: this is my preferred method for complete temperature control using an appliance designed for use over long periods. Set it to 140ºF/60ºC and leave the garlic bulbs to age for 4 weeks.A proofer: this isn't a method I've tried as I don't own a proofer. However, it is another option. Not only are proofers perfect for maintaining long periods of low temperatures (used to make bread, yogurt, etc.) and humidity, but they're also usually cheaper to run.
The process will require a minimum of 3-4 weeks but can be left to age for up to 60 days, depending on the exact results you want. During the process, the garlic will become very hard before it softens and becomes sticky-chewy; this is when they're ready, though they can be aged even further if preferred. To test their doneness, press against a clove to feel if it's soft. It should be slightly sticky/chewy like a date. You could also remove a single clove to test the flavor.
To Make Black Garlic Powder (Optional)
After the garlic has sufficiently aged, peel all the cloves.
Spread them over a dehydrator rack and dehydrate at 140ºF/60ºC for 24-26 hours until they are light and completely dry.The exact time will depend on the climate/humidity, size of the cloves, your particular dehydrator. Check at 24 hours and every couple of hours after that until ready.
Transfer the dried cloves to a spice grinder or high-speed blender and process them into a fine powder. Sift it, then reprocess any larger pieces. Then transfer the black garlic powder to a clean, dry, airtight jar.
How to Store?
Store: store it in an airtight container (unpeeled) for up to 3 months. Ensure it's completely airtight, so the garlic doesn't dry out. Fridge: I prefer to store the garlic bulbs whole in an airtight container/jar and remove and peel cloves as needed. This way, they'll store for up to 6 months. Freeze: you can store the entire garlic bulb or separate them into cloves first. I usually leave mine unpeeled. Wrap them tightly with plastic wrap and then store them in the freezer for up to 12 months. It doesn't freeze solid, so it can be used fairly quickly after removing it from the freezer.If you fully peel the garlic or make it into a paste, etc., I recommend storing it in an airtight container in the fridge and aiming to use it within a month or 3-4 months in the freezer.
Notes
Choose a well-ventilated area: throughout the entire process of making black garlic, there will be a strong garlic smell, so placing it in a well-ventilated area (i.e., near a window or even in the garage/a shed) is best.
If you plan to make black garlic often: it may be worth investing in a fermenting box or a specific black garlic fermenter machine.
Have patience: this isn't a process to be taken by those with little patience, as it takes several weeks to work. If you check on the garlic and it's rock hard, cover the lid again and allow it to continue, as it usually needs more time.
Don't skip wrapping the bulbs: while I've tried it without the plastic wrap/foil layers, I found that the garlic dried out. It's important to control both the temperature and humidity for this process. I've always had the best results when wrapping the bulbs. It also helps with smell!
Rice cooker/Slow cooker temperatures vary: it's important to use the keep warm setting rather than LOW heat. However, some machines may be too powerful (hot) even then. So make sure to check on the garlic often. Anywhere between 140-176ºF/60-80ºC is usually ideal for making black garlic.
Check the blog post for recommended uses, answers to top FAQs, and more tips!