What Is Black Garlic? How to Make and Use Black Garlic

Black garlic is fresh garlic (Allium sativum) that has undergone a Maillard reaction (a process similar to caramelization) over the course of several weeks. This produces an umami flavor that some home chefs compare to tamarind or rich balsamic vinegar. The Maillard reaction is not a fermentation process; in the case of black garlic, it is effectively an aging process, which leads some chefs to refer to the food as aged black garlic.

The Maillard reaction is a complex chemical interaction that occurs between amino acids and reducing sugars during the cooking process. This process lowers the level of allicin compared to raw garlic. This does not diminish the many health benefits of garlic cloves, which are packed with nutrients. Black garlic is commonly used by chefs in Korean, Chinese, Japanese, and Thai restaurants.

Black garlic can be used for all the same purposes as regular garlic.

• Salad dressing: You can puree peeled cloves into a vinaigrette salad dressing along with olive oil, white wine vinegar, black pepper, lemon juice, and a dash of soy sauce.
• Roasted: You can roast heads of garlic with meat and veggies. Crispy black garlic tastes delicious on roasted chicken.
• Stews and casseroles: Mix black garlic in with stews, casseroles, and even risotto to add a subtly sweet, umami flavor.
• Stir fry dishes: Add some to your own home stir fry or sprinkle a bit into a ramen dish.
• As a topping on the main course: You can sprinkle minced black garlic onto grilled fish or meat for an umami burst.
• Condiments: Add black garlic to condiments like mustard or aioli. Given black garlic's lengthy prep time, take care to not let it be overwhelmed by other flavors.
• Ice cream: Some adventurous chefs used peeled black garlic to make black garlic ice cream.

The process of making black garlic is not difficult, but it requires a great deal of time. The secret is to use a slow cooker or a rice cooker set to a low heat for several weeks.

1. 1. Gather your garlic bulbs. Use whole garlic bulbs for this black garlic recipe, but remove the outer layer of papery skin to get rid of dirt or debris. Cut off any roots growing off the bottom of the bulb.
2. 2. Wrap each bulb in aluminum foil. In order for the Maillard reaction to work, you must not let moisture escape. Wrapping each garlic bulb in foil traps the garlic's natural moisture.
3. 3. Place the bulbs in a slow cooker set to low heat. To begin the cooking process, use a slow cooker or rice cooker that can be set to the precise temperature of 140 degrees Fahrenheit (sixty degrees Celsius). Cover the pot with a lid and turn it on.
4. 4. Leave the garlic cooking for a minimum of three weeks. Black garlic needs at least three weeks (sometimes four) to achieve the proper color, flavor, and texture. For the best results, leave it in the slow cooker for the long haul.
5. 5. After three weeks, take out a bulb and test it. Slice open one of your bulbs to inspect its color and taste the flavor. If it's to your liking, the process is over. If it needs more time, you can leave the garlic in the cooker for upwards of another week.
6. 6. Store black garlic much as you would store regular garlic. It will last several weeks in an airtight container, or you can freeze it for up to one year. Use standard garlic storage techniques to preserve your black garlic for future use.

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