How to Make and Store Black Garlic

What Is Black Garlic?

Black garlic is a kind of aged garlic. It is made by the prolonged fermentation of the raw garlic under specific conditions, which include warm temperatures (60–90°C or 140-194F) and high humidity (70–90%). Such conditions contribute to garlic cloves’ black color, sweet taste, and soft texture. In addition, the potential health advantages of black garlic may be greater than those associated with raw garlic.

Although black garlic gained its popularity in the United States not so long ago, it has been used in Asian countries for centuries. People used it as traditional medicine and added it to food for flavor.

The potential health benefits of black garlic include antioxidation, immunostimulation, cardioprotection, regulation of blood sugar levels, brain health, anti-cancer properties, liver protection, and contribution to weight loss.

A recommended daily dose of black garlic is 1 to 3 cloves. However, the dose may vary for different people. Therefore, it is better to talk to the doctor to determine your optimal daily dose of black garlic.

How To Make Black Garlic

Buying black garlic is an option. It is available both in stores and online. However, you might also want to try making black garlic yourself at home.

Although it is not difficult to make black garlic, the process takes a lot of time and precision.

First of all, you need a clean raw garlic. Clean garlic bulbs by gently scrubbing them with a towel. Wash garlic with tap water if needed. Allow garlic to dry for at least six hours after washing it. 

For the fermentation process, you can use either a special fermenting machine or a rice cooker. Set the temperature of the fermentation machine to 122-144°F (50-60°C) and the humidity to 60-80%. Next, put fresh garlic into the device for 10 hours. Once the assigned time has passed, adjust the temperature to 106°F (41°C) and humidity to 90%. Leave it for 30 hours. After that time, change the temperature to 180°F (82 °C) and humidity to 95%. Leave it for 200 hours. 

Once you have completed the final step, your black garlic is ready to be consumed. You can incorporate black garlic in salads and marinades, stir into risotto, smear it on bread, run on meat, or eat it plain.

If you do not want to buy a fermenting machine, use your rice cooker and set the temperature to the same level. However, you should keep in mind that you cannot regulate the humidity level in the rice cooker, which might affect the fermentation.

How To Store Black Garlic

Unpackaged bulbs of black garlic can be stored in sealed containers at room temperature for up to 3 months. However, you should make sure that the container is entirely sealed so that the garlic would not dry out.

After opening, it is recommended to store the package in the refrigerator until the expiration date. Generally, peeled black garlic can last for up to one month in the fridge. In turn, unpeeled black garlic can be stored in the refrigerator for up to 6 months. 

You can also store the black garlic for up to 12 months by wrapping the whole garlic bulb with plastic wrap and placing it in the freezer. Black garlic does not become completely frozen, so it can be consumed shortly after being taken out from the freezer.

Tips On Making Black Garlic

1. Be patient. If you have little patience, this may not be the right process for you. The entire process will take several weeks, so if you check the garlic and it is still hard, put the lid back and keep going – it may just need a bit more time.
2. Select a spot with good air ventilation. The smell of garlic will be strong throughout the process of preparing black garlic, so it is advisable to put it in place with plenty of air circulation, such as close to a window or in the garage/shed.
3. Be careful with rice cooker/slow cooker temperature changes. Employing the “keep warm” setting rather than the “Low heat” setting on your machine is essential. Be aware that some devices may be too powerful in this setting, so be sure to monitor the garlic closely. A temperature range between 140-176ºF (60-80ºC) is typically best for producing black garlic.

Risks Of Taking Black Garlic

Black garlic and its supplements are considered generally safe to consume. However, certain groups of people should be cautious when taking it or avoid its consumption altogether. You need to consult the doctor before consuming black garlic and its supplements if:

• You are pregnant or breastfeeding
• You are a child
• You are taking blood-thinning medications
• You have a history of stomach or digestive problems
• You have diabetes
• You are at increased risk of bleeding (patients with chronic bleeding or after surgery)
• You have chronic low blood pressure
• You are allergic to garlic
• You are allergic to any other component of black garlic supplements

In addition, black garlic may interact with certain medications and change their impact on human health. Therefore, it is important to consult your physician before taking black garlic supplements.

Conclusion

Black garlic is a fermented form of raw garlic, which offers various health benefits, including cardioprotection, brain protection, anti-obesity effect, antioxidation, immunostimulation, anti-cancer properties, liver protection, anti-inflammatory properties, and others. The preparation of black garlic is a simple but time-consuming process. You should be mindful of the temperature and humidity levels when making black garlic to ensure the best results. In order to avoid spoilage of the product, make sure to store it in the appropriate conditions.