Last updated on October 23rd, 2023 at 08:19 pm
Today I want to talk about black garlic. A new type of garlic, which is causing a furor in the kitchens lately. They are originally from Japan and widely consumed in Korea and the USA. In Spain it has been known for a few years, and already has multiple uses in our gastronomy. Besides it has very good health properties.
Black garlic, unlike what many people think, is not a new cultivar or variety of garlic; it is obtained through a long fermentation process with low temperature, from common garlic.
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How to grow homemade black garlic
To obtain it you have to follow these steps:
It is necessary to start from one or several heads of common or purple garlic (depending on how many we want to obtain); which can be from your own garden or purchased, if you want to know how to grow garlic here we explain it. If you opt for this last option, the best thing is that the garlic is not excessively dry.
Next, the first layer of skin must be removed, taking care that the cloves are still attached.
Place the head of garlic in a completely airtight container with some humidity, such as a glass jar. Another option is to vacuum pack them.
Black garlic needs to ferment at more than 40 degrees Celsius, so to do it at home, as Nuria explained in the comments:
You can use a yogurt maker, an electric rice cooker or any other appliance that can house garlic heads inside at a constant temperature of between 40 and 50 degrees. A higher temperature accelerates the process, but can dry out or burn them if the humidity is not well controlled.
Once this period has passed, it is taken out and left to dry or “ripen” for about 7 days.
Now you will have your black garlic ready to eat.
Characteristics of black garlic
The most outstanding physical or external characteristics (as can be seen in the photo) of black garlic are:
- The smell, which is very pleasant fruity and similar to that of balsamic vinegar, which, despite having undergone a fermentation process, does not smell of putrefaction.
- The texture is light, very tender and unctuous.
- The flavor it has is intense, sweet and with a slight acid touch; to some people it reminds them of licorice. It can be said to have a somewhat balsamic flavor.
- The color turns to a pale brown.
- It decreases the volume of the black garlic clove quite a bit.
In the following images you can see the comparison of the black garlic clove with the common one, the color is what attracts the most attention, in the upper image you can appreciate the unctuous texture.
Benefits and properties of black garlic
The health properties of black garlic are numerous:
- It is low in fat.
- It has low salt content.
- It is a very good antioxidant, much more than common garlic.
- It has anticarcinogenic properties.
- It has positive effects in terms of lowering the inflation and cardiovascular diseases.
- It reduces hypertension.
- It is diuretic.
- It has antiseptic properties.
- Increases collagen levels.
Possible adverse effects
At the moment there are not many that have been found, there are very few studies on the subject, which speak that it can interfere with certain anticoagulant drugs, but like everything, it is convenient and always advisable to take it in moderation.
How to use black garlic?
It can be prepared in stews, sprinkled on vegetables or grilled meat, or even as a salad dressing or eaten raw by spreading it on bread. Nowadays there are already many recipes in which this ingredient is included, especially oriental ones.
Advantages of making black garlic at home
The advantages of making your own black garlic are
- The economic saving, since at the moment the price in store, per head of black garlic is approximately 2 €.
- It is very easy to make, it only requires time.
- It is a 100% organic food (if it comes from organic garlic) and natural, without additives.
- You can surprise your friends or guests with new recipes or snacks.
I hope you will be encouraged to make it and enjoy it.