Black garlic looks like regular garlic, except it is inky black. Plus, black garlic is made, not born: Anyone can “cure” regular ol’ bulbs of garlic in a slow cooker (for three WEEKS!) to get heads of garlic to transform into tender, mild, balsamic-like, tarry black garlic to eat by itself or add to recipes!
The black garlic flavor is just as unique as its appearance. If this distinctive ingredient piques your interest, everything you need to know about making and using black garlic is here!
What is black garlic?
Black garlic is a product of aging or “curing” regular garlic. Garlic bulbs are heated on very low for weeks to produce black garlic. You can buy it online or in stores, or you can even make your own. See our recipe below!
What does black garlic taste like?
Black garlic has a more mild garlic flavor than regular roasted garlic. The flavor profile can be described as sweet and syrupy with a hint of tamarind or balsamic vinegar.
The flavor of black garlic also depends on the fresh garlic that was used to make it. If the fresh garlic has low sugar content, black garlic will have an acidic flavor, resembling tomato paste. On the other hand, fresh garlic with high sugar content will produce a mild and sweet, caramel-like flavor.
How to make black garlic
Making black garlic is an easy but lengthy process. Here’s how to do it!
- Using the coarse side of a new, dry sponge, scrub garlic bulbs and remove any dirt. Do not peel the bulb or separate the cloves. Also, avoid washing the bulbs with water.
- Set a slow cooker on the warm setting (low isn’t low enough, so make sure it’s on warm).
- Place the bulbs inside the cooker. Make sure you leave some space between the bulbs. The bulbs should not touch each other as they are heated.
- Maintain temperature between 140F to 190F to age the bulbs without cooking them.
- Cover the slow cooker and allow the bulbs to rest in the heat until they turn black and tender. This should take around three weeks.
- Check the slow cooker regularly to make sure it is set on warm, not low-temperature settings. It will turn hard at first, but will soften as your curing process approaches three weeks.
- Once ready, remove from the cooker to cool. Store fully cooled bulbs in an airtight container and move to the refrigerator.
How to tell when black garlic is done
When making black garlic in a slow cooker, it can be hard to tell when black garlic is ready. The bulbs will turn black and hard after about two weeks. However, it’s still too early to remove them from heat. Wait until the cloves begin to shrivel a bit. Once that happens, use your finger to see if the bulbs are tender. If the bulbs are soft and spongy, your black garlic is ready!
Don’t want to wait to cook black garlic yourself? Here are whole heads of black garlic from Amazon. Here are peeled cloves of black garlic, too.
Incorporating in Recipes:
- Pasta Dishes: Blends well in sauces due to its soft consistency. I recommend blending into your next alfredo sauce.
- Meat Marinades: Adds a sweet, balsamic-like flavor. Add it as your secret ingredient next time you grill.
- Vegetarian Spreads: Ideal base for robust spreads. For example, you could add it to a homemade dip for a veggie tray.
Making Condiments and Dressings:
- Black Garlic Aioli: Blend with mayonnaise, lemon juice, and salt.
- Black Garlic Butter: Mix with softened butter.
- Black Garlic Vinaigrette: Whisk with olive oil, vinegar, mustard, and honey.
Innovative Uses in Cuisines:
- Asian Cuisine: Enhances stir-fries and noodle dishes.
- Italian Cuisine: Adds a twist to risottos and tomato sauces.
Additional Uses:
- Versatile in international flavors, from sauces to spreads.
- Complements cheese, suitable for cheese plates and pizzas.
- Can be used in a diluted form in neutral dishes like mashed potatoes.
How to store black garlic
Storing black garlic is simple. We recommend keeping opened containers of black garlic in the refrigerator, though some keep theirs in an airtight container away from heat and light.
When stored properly, you can continue using black garlic for up to three months.
The bottom line
There’s a lot of reasons why more and more people are talking about black garlic. But if there’s one thing that is shared by them, it is its pleasant taste and texture. Ultimately, making black garlic is a long but rewarding process. Now that you know what black garlic is and how to prepare it, you can make it today and enjoy it whenever you want!
How To Make Black Garlic In A Slow Cooke
Learn more about black garlic here, with our easy recipe for making your own black garlic at home!
Ingredients
- Slow cooker with a warm setting (just low isn’t low enough)
- New, clean, dry scrub sponge
- 4 to 6 dry bulbs of garlic, uncut and unpeeled
Instructions
- Using the coarse side of a new, dry sponge, scrub garlic bulbs and remove any dirt. Do not peel the bulb or separate the cloves. Also, avoid washing the bulbs with water.
- Set a slow cooker on the warm setting (low isn't low enough).
- Place the bulbs inside the cooker. Make sure you leave some space between the bulbs. The bulbs should not touch each other as they are heated.
- Cover the slow cooker and allow the bulbs to rest in the heat until they turn black and tender. This should take around three weeks. Maintain temperature between 140F to 190F to age the bulbs without cooking them.
- Check the slow cooker regularly to make sure it is set on warm, not low-temperature settings. The bulbs of garlic will turn hard at first, but will soften as your curing process approaches three weeks.
- Once ready, remove from the cooker to cool. Store fully cooled bulbs in an airtight container and move to the refrigerator. Use within three months.