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Pete's Food Blog
4. Sep, 2021
Black garlic
Black garlic
I purchased a non-digital (analog) slow-cooker with high and low cooking temp. settings as well as a "keep warm" feature costing just 42€. here
Black garlic is often referred to as fermented garlic, although no actual fermentation is involved. The colouration is due to the Maillard reaction. There are recipes using an electric proofer or a rice cooker on its "keep warm" setting.
(Digital ones all tend to have automatic safety switch offs after a max. of 12 hrs. or so.)
The ideal temperature for producing black garlic is supposed to be between 60°C and 85°C, at a humidity of 90%. My keep warm setting is 58°C.
Method:
Simply double-wrap the whole corms in two layers of heavy kitchen foil. Place in the slow cooker and set to "Keep warm".
Check the clove of one corm after after 21 days. If it's white, it's not working - try a higher temperature. If it's brown, check again after another week. If it's black - "rejoice"!
Due to the low temperature I had, mine took 42 days; but the result is perfect. They will keep up to a month in the fridge, I chose to freeze my bulbs individually.