Black Garlic
Black garlic is a unique and increasingly popular ingredient that has been gaining attention in the culinary world. This special type of garlic undergoes a fermentation process, resulting in its characteristic dark color, soft texture, and sweet and savory flavor. It has been used for centuries in Asian cuisine, particularly in Korean and Japanese dishes, and is now making its way into Western cooking as well.
Prep Time:
5 mins
Additional Time:
21 days
Total Time:
21 days 5 mins
Servings:
10
Ingredients
Directions
Step 1
Place a rice cooker in your garage or on an outside porch if possible; the garlic will release a very strong odor as it cooks.
Step 2
Place garlic in the rice cooker. Cover and cook on the Keep Warm setting for 2 weeks, without opening the lid.
Step 3
After 2 weeks, check garlic. It should be soft, fermented, and black in color. If not, continue to cook on the same setting, checking weekly, 1 to 4 more weeks.
Nutrition Facts (per serving)
83
Calories
0g
Fat
19g
Carbs
4g
Protein
Complement
The fermentation process of black garlic involves aging whole bulbs of garlic at a specific temperature and humidity for several weeks, which causes the cloves to turn black and develop a complex flavor profile. The resulting black garlic has a milder taste compared to raw garlic, with hints of balsamic vinegar, molasses, and tamarind. It is also known for its health benefits, as it contains higher levels of antioxidants and other beneficial compounds compared to raw garlic. With its unique flavor and potential health benefits, black garlic is becoming a sought-after ingredient in the culinary world, adding depth and complexity to a wide range of dishes.
