Black Garlic. It sounds so goth. But it’s supposedly Asian (Korea specifically) in origin and is the next stop on my fermented foods journey. But it’s going to be a long road. According to all the research I’ve done (Thank you Pinterest!) it can take anywhere from 14 to 40 days! And it will possibly stink up my house and need to be moved to the garage or outdoors. But it’s supposed to be healthy and have a rich, layered, smoky umami flavor. How will I know when it’s ready? I have no idea. But here we go!
Mysterious Black Garlic
Ingredients & Equipment:
- whole heads of garlic (I’m starting with 8 heads)
- some beer (or wine, or broth, or water even)
- a rice cooker, food dehydrator, or crockpot that can maintain a steady low temperature
- some plastic wrap &/or aluminum foil
- Do not peel the heads of garlic! In order for the magic to happen, they will need to be intact.
- Put the garlic heads in your heating apparatus (I bought myself a teeny, tiny crockpot for this project.)
- Drizzle with your liquid of choice. You want to lock in the moisture so your heads don’t dry out and burn. Beer seems the best choice here, for moisture and imparting flavor. I’m using about 1/4 C for my 8 heads of garlic, just enough to moisten the bottom of the vessel.
- Cover with plastic wrap or foil or both. I’m putting the cover of the crockpot on there too. I think this is to a) keep the moisture contained and b) to contain the funky smell that’s liable to emanate while the garlic is fermenting.
- Keep at a constant temperature of 130F-150F for at least 2 weeks, leaving it in longer will result in a a deeper, smokier flavor.
So it’s working! I will update in 2 weeks, unless something crazy happens before that. In the meantime check out some of the things you can make with Black Garlic on my “IT’S ALIVE!!!” Pinterest board…