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)
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.
At this point I started to peel the cloves.
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
- Combine all ingredients in food processor or blender.
- Process or blend until smooth.
- 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)
- In the bowl of a stand mixer, combine all ingredients.
- Mix using the paddle attachment until combined.
- Serve chilled with crackers or chips.
For more fermenty food ideas, check out my Pinterest board, “IT’S ALIVE!!!”