How to Store Black Garlic in 4 Steps

Black garlic is fresh garlic (Allium sativum) that has gone through a Maillard reaction (a process similar to caramelization) over several weeks. This reaction produces a dark-brown outer skin with cloves that have a black color and an umami flavor that some home chefs compare to tamarind or rich balsamic vinegar.

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 but does not diminish the many health benefits of these cloves, which have many nutrients. 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.

A whole head of black garlic will last at room temperature for one month if you let it breathe or keep it in a package. Peeled black garlic cloves will keep in an airtight container in the refrigerator for around one week. You can also freeze black garlic for an extended shelf life of one year.

You can use standard garlic storage techniques to preserve your black garlic for future use. Here are some different methods that you can use to store your garlic properly:

1. 1. Store in a dry, dark place. Place your whole bulb of black garlic in a dry place away from moisture and humidity to avoid sprouting. Make sure that the place you store dry garlic is dark, like a pantry or cupboard, preferably closer to the ground to keep cool.
2. 2. Store in the refrigerator. Only store peeled (or otherwise prepared) garlic in the refrigerator because whole garlic bulbs will sprout when exposed to cool conditions. Store your peeled cloves in an airtight container and place them in the crisper drawer in your fridge. Use prepared garlic stored in the fridge within one month.
3. 3. Dehydrate garlic cloves. Make dehydrated garlic by cutting thin slices off peeled garlic cloves and placing them into a food dehydrator. Store dehydrated garlic cloves in an airtight container and place them in a cool, dry place like a cupboard or pantry. Garlic stored this way can last for up to one year.
4. 4. Freeze the cloves. You can freeze whole bulbs of black garlic, but it will be easier to prepare your dishes if you separate and peel the cloves first. Wipe away any dirt inside the bulb, then peel each clove you want to freeze. Put the cloves in an airtight container or freezer bag, note the storage date, and then place them inside the freezer for up to a year.

You can use black garlic for all the same purposes as regular garlic.

• Add to salad dressing: You can purée peeled cloves into a savory vinaigrette along with olive oil, white wine vinegar, black pepper, lemon juice, and a dash of soy sauce.
• Add to stews and casseroles: Mix black garlic in with stews, casseroles, and even risotto to add a subtly sweet, umami flavor.
• Incorporate into stir-fry dishes: Add some to your home stir-fry or sprinkle a bit into a ramen dish.
• Make ice cream: Some adventurous chefs use peeled black garlic to make black garlic ice cream.
• Roast with proteins: You can roast heads of black garlic with meat and veggies. Crispy black garlic tastes delicious on roasted chicken.
• Use as a condiment: Add black garlic to condiments like mustard or aioli. Given black garlic's lengthy prep time, take care not to let it get overwhelmed by other flavors.
• Use as a topping: You can sprinkle minced black garlic onto grilled fish or meat for an umami burst.

Black garlic has a chewy texture and a more robust flavor than regular garlic, adding an extra savory dimension to your flavors. Chefs cooking Korean, Chinese, Japanese, and Thai cuisine commonly use black garlic.

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