Black Garlic

cabinguy

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Done now can be stored in fridge for 6 mthsIMG_0588.jpg
 

cabinguy

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Got my garlic! Hope to get it going in the next day or so. Yay!
DW says she liked the batch I made last year better it was sweeter. I left this years in the cooker longer to dry out.
So maybe take it out while its sticky and not as dry.
 

frustratedearthmother

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Sounds good. This first batch will be trial and error for sure! I won't have anything to compare it to at this point, so I betcha I'll like it!
 

CrealCritter

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YourRabbitGirl

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Almost complete yesterday took the garlic out of rice cooker after 9 days on warm. I had the rice cooker in my detached garage during fermentation, the garlic smell gets very very very strong. For maximum flavor I've read to air dry for another 7 days ( my next step ) . When complete you can store them in mason jars for 6 mths in fridge. I've read that black garlic is a great anti oxidant. Black Garlic has a smokey molasses kind of taste.
View attachment 8126 Clean Cured Garlic
View attachment 8127 Rice cooker
View attachment 8128 Black Garlic ready to air dry
I heard thats extremely nutritious... and very beneficial.. I will be making my own as soon as i get my garlic loaves from my friend..
 

YourRabbitGirl

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Almost complete yesterday took the garlic out of rice cooker after 9 days on warm. I had the rice cooker in my detached garage during fermentation, the garlic smell gets very very very strong. For maximum flavor I've read to air dry for another 7 days ( my next step ) . When complete you can store them in mason jars for 6 mths in fridge. I've read that black garlic is a great anti oxidant. Black Garlic has a smokey molasses kind of taste.
View attachment 8126 Clean Cured Garlic
View attachment 8127 Rice cooker
View attachment 8128 Black Garlic ready to air dry
9 days? that's a very long wait.. whats the best way to have this?.. is it ok if i cure them around a week only?is it alright?
 

YourRabbitGirl

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I
Almost complete yesterday took the garlic out of rice cooker after 9 days on warm. I had the rice cooker in my detached garage during fermentation, the garlic smell gets very very very strong. For maximum flavor I've read to air dry for another 7 days ( my next step ) . When complete you can store them in mason jars for 6 mths in fridge. I've read that black garlic is a great anti oxidant. Black Garlic has a smokey molasses kind of taste.
View attachment 8126 Clean Cured Garlic
View attachment 8127 Rice cooker
View attachment 8128 Black Garlic ready to air dry
actually created garlic chile oil using these black garlic, I removed them from the skin and blended them with local chilis, Its very hot with the garlic taste. It's good with chicken and pork chops
 

YourRabbitGirl

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Almost complete yesterday took the garlic out of rice cooker after 9 days on warm. I had the rice cooker in my detached garage during fermentation, the garlic smell gets very very very strong. For maximum flavor I've read to air dry for another 7 days ( my next step ) . When complete you can store them in mason jars for 6 mths in fridge. I've read that black garlic is a great anti oxidant. Black Garlic has a smokey molasses kind of taste.
View attachment 8126 Clean Cured Garlic
View attachment 8127 Rice cooker
View attachment 8128 Black Garlic ready to air dry
Can we add this to normal cooking where we use normal garlic? the way we made this looks very interesting.. it seems that you released its hidden potential.
 
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