Black garlic is a traditionally Korean specialty that is also becoming common in North America. It is probably cheaper to buy pre-packaged black garlic,but I wanted to try to make it myself.
Once done, the garlic is chewy, sweet, and has a very mellow garlic flavor.
You can use it in many recipes such as pasta, hummus, pizza or stir-fries.
Fermenting the garlic is a simple, but it does take a long stand-by time, so be prepared to wait.
- Aluminum foil
- Wrap as many whole, unpeeled garlic bulbs as you would like in aluminum foil, wrap tightly and as airtight as possible
- Put in dehydrator set to 90 degrees and leave alone for 30-40 days. after a couple weeks you will get a garlic smell, so do this outside unless your spouse is very supportive…
I took some of my homemade black garlic and used it in a hot pepper mash to make some “gourmet” hot sauce – it looked bad, as the garlic turned it dark, but it was really good.
I think you should try this, it is really good, but as I say in the video, you may have to fight with the people you share your home with, because if you are not careful, fermenting garlic in you home for 30-40 days to make black garlic can cause smell problems…