Making Black Garlic
If you decide that you love the umami of fermented black garlic, the retail cost of it may scare you away. Why not make it at home? Just get ready for some smells!
Well, let’s cut to the chase. You’ll need a rice cooker. It’s an easy way to maintain the consistent temperature and humidity that fermenting garlic requires. It takes a week or more for the garlic’s flesh to become black, dense , sweet and chewy, similar to a date.
Although relatively new to the restaurant scene, black garlic has long been a staple in Asian kitchens.
If, in fact, you’re ready to try this….Google a detailed tutorial on the subject, and give heed to these tips from a pro ( who is not me):
- Be certain you know the temperature of your rice cooker…or you may get char. The ideal range is around 150 degrees.
- Seal in the moisture as best you can to attain that chewy texture, wrap the garlic heads in foil and also the top of the cooker.
- Make it in an outbuilding or garage so your whole house doesn’t smell garlic-y!
So, now you’ve made it. How to use it? Think of it as a way to deepen the flavor if things you already make and love….pesto, chermoula or chimichurri sauce es…hummus, etc.
It tastes great and comes with a range of health benefits too!
