Black Garlic Recipe - The Spruce Eats

• Transform whole garlic bulbs into sweet, sticky black garlic using just a slow cooker.
• Black garlic’s molasses-like flavor works well in sauces, cheese plates, and pizza.
• You can store the homemade black garlic in an airtight container for up to three months of use.

Black garlic can be found on menus everywhere, but this unique ingredient isn't new. It has been used for flavor, traditional medicinal purposes, and in a variety of Asian cuisines for centuries. Black garlic is, simply put, the product of aging regular garlic bulbs over weeks or months, a process called the Maillard reaction. It requires a strictly regulated temperature and humidity to achieve its sticky consistency.

With a softer, molasses-like flavor, it is a more delicate option than the raw bulb. What's the best part? It's versatile and can be swapped out for regular garlic in most recipes. It is a beautiful addition to any cheese plate, bruschetta, chicken dish, or even as a pizza topper. It also gives that extra something to a homemade vinaigrette. Keep in mind that its flavor is milder, so we recommend, as always, tasting as you add.

The process of making black garlic is less difficult than it is long. It can be aged for up to 60 days, but will be ready to use after 3 weeks.

There are quite a few DIY methods, but the best approach without additional kitchenware is to age your bulbs in a slow cooker or rice cooker. The process is easy but requires patience to achieve that super-sweet result.

As an additional warning, you will have that strong garlic smell wafting in your kitchen for the entire cooking process. When planning where to place the cooker, consider the best spot to minimize the odor.

How To Tell When Black Garlic Is Done?

In the slow cooker or rice cooker, the garlic will go through many transformations, and it can be difficult to know when it's done. Within the first week or so, you may notice that the bottom of the bulbs become charred and the skin browned; this is the effect of the heat on the papery skin. Around 14 days, the cloves will be black and rock hard, but let it go longer. At some point within the next week, the cloves will begin to shrivel so the paper feels loose. This is when you want to check for doneness: Press your finger firmly against one clove to feel it's softening. When you feel that, pull one clove from the bulb and remove it from the paper for a closer examination. Black garlic is done when it's almost spongy-soft and chewy—similar to a dried date or fig. Some of the inner cloves may not quite be ready, so leaving it for a few extra days is a good idea.

Tip for Making Black Garlic

Even though the garlic isn't cooking, there will be a strong garlic odor throughout the process. It's especially pungent during the first few days and then diminishes significantly. If possible, set up the slow cooker in a ventilated area, such as the garage, to avoid overwhelming your home with the smell of garlic.

What You'll Need To Make This Black Garlic Recipe A Rice Cooker An Airtight Container

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