Black (Fermented) garlic
Black garlic’s unique taste comes from the Maillard reaction (a chemical reaction between amino acids and reducing sugars) that occurs during the slow-cooking process.
The process of making black garlic is often called “fermentation,” but it’s technically a Maillard reaction rather than true fermentation. Here’s the distinction:
True Fermentation involves microbial activity (like bacteria or yeast breaking down sugars), which is what we see in foods like yogurt, kimchi, or sauerkraut.
Maillard Reaction is a chemical reaction between amino acids and sugars, triggered by heat, which creates new flavors and brown pigments. This is what’s happening in black garlic.
People often use “fermentation” to describe black garlic because it’s a prolonged, controlled process that transforms the garlic’s flavor, texture, and color—similar to how true fermentation does with other foods. So, while technically it’s not microbial fermentation, the term has stuck due to the similarities in the transformative process.Making black garlic involves a controlled, low-heat, high-humidity process over an extended period. Here’s a step-by-step guide:
Select Fresh Garlic Bulbs
Use high-quality, fresh garlic bulbs. Choose garlic with tight, unblemished skin for the best results.
Clean and Prep
Clean the bulbs if needed, but do not peel off the skin or separate the cloves. The intact bulbs will ferment more evenly.
Set Up a Controlled Environment
Black garlic is typically made in a rice cooker, slow cooker, or dedicated fermenting box. The environment should maintain a consistent temperature of around 140°F (60°C) with a humidity level of 70-90%.
Place the Garlic in the Cooker
Arrange the garlic bulbs in the cooker so they’re not touching each other to allow even heat and humidity distribution. Avoid stacking bulbs to ensure they ferment evenly.
Start the Fermentation Process
Set the cooker to “warm” (not “cook”) mode. Leave the garlic undisturbed in this warm, humid environment for 3-4 weeks. Some people use specialized black garlic fermenters, which maintain the required conditions precisely.
Monitor the Conditions
Check on the garlic periodically to ensure it stays warm, but avoid opening the lid frequently, as this can affect the temperature and humidity balance. The garlic will turn from white to deep brown or black as it ferments and caramelizes.
Complete the Fermentation
After 3-4 weeks, the garlic should be black, soft, and chewy with a sweet, tangy, umami flavor.
Cool and Store
Allow the black garlic to cool completely. Peel the cloves if you plan to use them immediately, or store the whole bulbs in an airtight container in a cool, dry place. Black garlic can last for several months if stored properly.