Black Garlic

[Hinotori]

That looks interesting. I may have to try it out

 

[sumi]

Thanks for the recipes! I'm intrigued by this and putting it on my "must do" list. Right now I don't have a suitable outside place/room for the process though and my house's layout and size means I can't make a cup of coffee in the kitchen without the whole house smelling of coffee, so fermenting garlic is obviously OUT But for future, I'm making notes here.

 

[Mini Horses]

So, the recipes sound great. BUT I need specific instructions on what you use, how you do it to MAKE the black garlic.

Rice cooker, then dry doesn't make it happen.

So, can I have a step by step with ingredients?

I can plant soon, then be ready for this in Spring. Can probably find some fresh grown "somewhere" and try a little sooner if you share. Surely you don't want us to salivate and dream

Do you sell your fresh garlic?

Just read about drying & smoking garlic and/or onion. Solar dehydrator, sliced onion, peeled garlic cloves. Place the smoking wood at air intake of dehydrator....about a day or so later, tasty morsels to eat, spread on meats, bread, etc. Cool. I love garlic.

 

[Mini Horses]

Rice cooker, then dry doesn't make it happen.

Apparently it does!

Of course, after posting I HAD TO check google and the site says put it in the cooker and close lid, set on WARM and wait 9-10 days! Geesh, how simple is that?

Really??? Well, it isn't fermented, it's slowly caramelized. Of course, putting the cooker outside is best because the smell can be overpowering at first.


So -- are you selling any of that huge amount of garlic?

 

[cabinguy]

Wow, you opened a new food for us... Thank you.
I have these other pieces of equipment, no rice cooker.


Other options.

Directions

1. If using a dehydrator, wrap the garlic heads in plastic wrap. ...
2. If using a rice warmer or slow cooker, set it to the warm setting (not the cook setting), place the whole garlic heads in the unit, and leave on until the cloves are soft and black, about 2 weeks.

Another method SlowCooker: (no stink)
Making black garlic at home with this method will be much easier than all methods I have attempted, and yields a sweeter, more delicious bulb of black garlic. To start, make sure you leave the garlic whole. Do not peel it, or separate the cloves. Leave the garlic as one whole "bunch." Simply place as many whole bunches of garlic as you can into your jar or jars , and cover your garlic with a damp paper towel. (It is important to wring your paper towel out well, or it will not turn out right.)Now, you will want to pressure can your jars to keep the seal intact by setting them in a pot of boiling water for about 5 minutes, or until the seal pops down. You should be able to hear each jar "click" lightly once they are properly sealed. After making sure your jars are sealed well, it is time to move on to the next step

After you have done all previous steps, it's time to start the heating process. Fill your crockpot about halfway full with water, and set your jars inside of it, with the lids facing upwards. Set your crockpot to its lowest setting, and place the lid of the crockpot on top. After two days with your crockpot set to its lowest heat setting, turn the heat up to its next highest setting for another two days. After these two days- lower the temperature back to the lower setting for the remainder of this process.

Note: For those who have a crockpot with settings "Keep warm" or "Warm," the process is a bit different for you. I recommend starting the heating process on "Warm," followed by "low," and the remainder of the process on "low."

It will take several weeks for your garlic to be at its flavor peak. We wait about 30 days for ours, but you could leave it for up to 40. Less than 30 is okay, but make sure to leave it for at least ten days. Anymore than 40 and your garlic will start to fall apart. For maximum flavor and sweetness, do not open your jars until they have fermented in the water for 30 days. It should be flaky, have a sweet taste, and be a bit mushy, almost like a gummy bear.

No STINK would be GREAT

 

[Mini Horses]

Yeah, cabinguy...I love garlic but everyday for 2 weeks is a little over the top. Besides...they would be canned when done. May do that and set on aside to see how long they will hold. A thought.

FEM, I love stuffed mushrooms. Those sound nice...+ wine!

 

[milkmansdaughter]

Thanks, @cabinguy! Ill be digging up my garlic very soon and this looks great! This is my first year growing garlic. I know it's something my husband and son would love to try.

 

[cabinguy]

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]

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]

You should submit that photo for the POW: Picture Of The Week (POW) Information & Submissions

Done now can be stored in fridge for 6 mthsView attachment 8160

I can't say I ever had black garlic but I do like garlic so might be worth a try one of these days.

This might be something your interested in trying seeing you grow lots of garlic ---> https://winemaking.jackkeller.net/reques24.asp