What You'll Need:
Whole garlic bulbs (fresh, unpeeled)
A rice cooker, slow cooker, or dehydrator with a "keep warm" function
Aluminium foil (optional)
Time and patience (takes up to 2-4 weeks)
Instructions:
1. Choose fresh, firm garlic bulbs. (whole bulbs or cloves with intact skins)
2. Wrap the garlic with aluminum. Wrapping them is optional, but it helps retain moisture and prevents the cloves from drying out too much during the fermentation process.
3. Place the garlic bulbs into your cooker:
Rice cooker: Set it to the "keep warm" function (not "cook")
Slow cooker: Use the "keep warm" or lowest heat setting.
Dehydrator: Maintain a temperature of about 140–170°F (60–75°C).
4. Allow the garlic to ferment on low heat for 2–4 weeks, turning black, sticky, and sweet. Check every few days to prevent drying or burning, adding water if needed to maintain humidity.
5. After 2 weeks time check if the garlic is black, soft, sticky, and sweet. If not, give it more time.
6. Once the garlic is done, remove the bulbs from the cooker and let them cool. Store the black garlic in an airtight container or refrigerate it to keep it fresh for weeks or even months.
Profile: Black Garlic
Black garlic is rich in antioxidants, which increase during fermentation. It may help reduce inflammation, improve cholesterol, and boost the immune system. Its allicin transforms into S-allyl-cysteine (SAC), a compound that's easier to absorb and protects against oxidative stress. Research suggests black garlic may also have anti-cancer, anti-diabetic, and neuroprotective benefits, while its sweet flavor makes it a versatile superfood for cooking and health.
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