Black garlic – it's a game-changer that can make any dish taste like a culinary masterpiece. It doesn't matter how you use it, it's going to add a rich umami flavour that makes everything taste incredible. The real trick is that black garlic isn't a special variety of garlic! It's just normal, delicious garlic bulbs that have been fermented using controlled heat and humidity.
Scientifically, it's the Maillard reaction, the same process that makes brioche bread golden brown or caramelises onions. With black garlic, this process makes the cloves sticky, black and delicious.
What Does Black Garlic Taste Like?
Through the caramelisation process, black garlic mellows out the sharpness of raw garlic. It's surprisingly sweet, rich, and concentrated. The flavour mellows to a balsamic-like tang, with hints of licorice and molasses.
Black garlic can be very expensive to buy - we're talking $150-$200 per kilogram. This is because of the time-consuming process and the weight loss from each bulb (garlic will lose roughly 50% of its weight in the process). But - with some patience and a whole lot of time, you can make it yourself!
Black Garlic Recipe
Ingredients
Whole, unpeeled fresh garlic
Equipment
Rice or slow cooker
Aluminium foil
Method
- Make sure your fresh garlic bulbs are whole and free from dirt. Wipe them off with a damp cloth if you want to be sure.
- Line the bottom of your rice or slow cooker with foil to make sure the garlic doesn't stick.
- Set the cooker to its "Keep Warm" setting (or the lowest it will go).
- Wait... for 3-4 weeks. Check the bulbs occasionally to make sure they're not drying out.
- Is it ready? The garlic will gradually darken over the 3-4 weeks it's in the cooker. It's ready when the cloves are black, soft and a little sticky.
- Enjoy!
Important Notes
- We always put the garlic in a single layer. This gives the best result.
- Make sure there's enough room between each bulb for air to circulate. This will help make sure there's no moisture buildup.
- The smell will be pungent. Maybe think about plugging the cooker in outside, because it's going to create a strong garlicky odour.
- Be very careful. This process involves leaving an electrical appliance running for weeks. Make sure you're checking on it , the area around it is clear, and that it's in good condition.
- The ideal temperature for black garlic creation is 60-70°C.
Got your black garlic ready for eating? Check out our top 5 favourite ways to use black garlic here.
