Black Garlic Bonanza! #itsalive

My journey making Black Garlic is complete! It took 39 days to get to earthy, fermenty perfection.

Here’s a recap in case you forgot…

Black Garlic: To Boldly Go… (NERD ALERT)

Black Garlic Update!

Black Garlic: Week One

Here is a photo of my babies at the 20 day mark...

Here is a photo of my babies at the 20 day mark…

The good news, is the garlic odor did not take over my house as I predicted it would… It would get stinky for a few minutes when I opened the crockpot & unwrapped it. My hands would definitely get pretty stinky when I rotated the cloves so the bottom ones would be on top & vice versa.

Here are the cloves in the mini crockpot on Day 39.

Here are the cloves in the mini crockpot on Day 39…

At this point I started to peel the cloves.

Here's a pile of the little wrinkly babies... Aren't they CUTE?

Here’s a pile of the little wrinkly babies… Aren’t they CUTE?

Now, you can keep the cloves intact, throw them in a container in your fridge and use them in the place of regular garlic. I decided to make a Black Garlic paste for various future applications…

Black Garlic Paste

This Black Garlic paste has a salty pungent taste, not unlike fish sauce. Seasoning with salt whenever you cook with garlic is a good idea. I find that the salt “sets off” the flavors in the garlic. That is especially true here.


  • 2 heads of Black Garlic, peeled
  • 1 tsp Kosher salt
  • 2 tsp warm water


  1. Combine all ingredients in food processor or blender.
  2. Process or blend until smooth.
  3. Use sparingly. A little bit goes a long way.

This Black Garlic dip was a big hit at a recent shindig I attended…

Addictive Black Garlic Dip


  • 8 oz (1 brick) cream cheese, softened
  • 1 tbsp milk
  • 1 tbsp finely minced chives
  • 2 cloves Black Garlic, minced or 2 teaspoons (not a tsp, the kind of teaspoon you eat with) Black Garlic Paste (see above)


  1. In the bowl of a stand mixer, combine all ingredients.
  2. Mix using the paddle attachment until combined.
  3. Serve chilled with crackers or chips.

For more fermenty food ideas, check out my Pinterest board, “IT’S ALIVE!!!”

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