|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Black garlic can be found on menus everywhere, but this unique ingredient isn’t anything new. It has been used for flavor and traditional medicinal purposes and in a variety of Asian cuisines for centuries. Black garlic is, simply put, the product of aging regular garlic bulbs over the course of weeks or months, a process called the Maillard reaction. It requires strictly regulated temperature and humidity to achieve its sticky consistency.
With a softer, molasses-like flavor, it is a more delicate option than the raw bulb. What’s the best part? It’s versatile and can be swapped out for regular garlic in most recipes. It is a beautiful addition to any cheese plate, bruschetta, chicken dishes, or even as a pizza topper. It also gives that extra something to a homemade vinaigrette. Keep in mind that its flavor is milder, so we recommend, as always, to taste as you add.
The process of making black garlic is less difficult than it is long. It can be aged for up to 60 days but will be ready to use after three weeks.
There are quite a few DIY methods, but the best approach without additional kitchenware is to age your bulbs in a slow cooker or rice cooker. The process is easy but takes patience to achieve that supersweet result.
As an additional warning, you will have that strong garlic smell wafting in your kitchen for the entire cooking process. When planning where to place the cooker, think about the best spot to minimize the odor.
Click Play to See This Black Garlic Recipe Come Together
"This recipe requires patience and strategic planning, but it worked out well! As it cooks and turns black, the garlic gets rock hard and seems like a failure. There’s one day (between two and three weeks) when it suddenly softens and becomes chewy. It’s a pleasant taste and an interesting recipe to try." —Colleen Graham
6 to 7 bulbs garlic, whole, unpeeled
Gather the ingredients.
Remove any dirt from the garlic bulbs by scrubbing the bulbs gently with the rough side of a clean, unused sponge. Do not remove the cloves from the bulb and do not wash or wet the bulbs as this will disrupt the aging process.
Set your slow cooker or rice cooker to warm (not low). The warm setting provides just the right temperature and humidity for aging without cooking.
Place whole, unpeeled, scrubbed garlic bulbs into the cooker. Do not overcrowd the bulbs. Leave enough space between the bulbs so they that do not touch. Cover.
Allow the bulbs to sit uninterrupted on the "warm" setting until the cloves are soft and black (2 to 3 weeks). Check the slow cooker occasionally to make sure the setting is still on "warm" not "low" and that it hasn't switched off.
When ready, store the bulbs whole in an airtight container for up to three months. Squeeze out cloves, as needed.
Even though the garlic isn't cooking, there will be a strong garlic odor throughout the process. It's especially pungent during the first few days and then diminishes significantly. If possible, set up the slow cooker in a ventilated area, such as the garage, to avoid overwhelming your home with the smell of garlic.
How to tell when black garlic is done?
In the slow cooker or rice cooker, the garlic will go through many transformations, and it can be difficult to know when it's done. Within the first week or so, you may notice that the bottom of the bulbs become charred and the skin browned; this is the effect of the heat on the papery skin. Around 14 days, the cloves will be black and rock hard, but let it go longer. At some point within the next week, the cloves will begin to shrivel so the paper feels loose. This is when you want to check for doneness: Press your finger firmly against one clove to feel if it's softening. When you feel that, pull one clove from the bulb and remove it from the paper for a closer examination. Black garlic is done when it's almost spongy-soft and chewy—similar to a dried date or fig. Some of the inner cloves may not quite be ready, so leaving it for a few extra days is a good idea.