Black garlic has become a great gastronomic trend around the world. Such popularity is not only due to its particular color or flavor, but to its many benefits to our health. Due to its high content of antioxidants, this black garlic helps prevent the effects of cellular aging. Therefore, it is a great ally in the prevention and control of chronic and degenerative diseases. And the best news is that you can make your own black garlic at home very inexpensively. Read on and learn the step by step!
Black garlic: what is it and how is it obtained?
Before making your own black garlic, it is important that you know its manufacturing process. Originally from Japan, black garlic differs from white garlic not only because of its color, but also because it has a softer texture and is noticeably drier.
But what many people do not know is that black garlic is obtained from white garlic . It is not about another species or a variation, but the result of a natural fermentation process. And it is precisely during this process that the nutritional properties of traditional white garlic are enhanced.
To begin this process, the raw white garlic heads are taken to dehydration chambers or slow cookers . In addition, it is common to previously salt them with seawater to generate more favorable conditions for fermentation.
The next step is to keep them at a constant temperature (around 60ºC) for about 30 days. After this time, the garlic will have caramelised and acquired the striking black color. However, they are usually left to ferment outside the chambers for 40 more days, as this allows their full maturation.
How to make your own black garlic at home?
In our homes, we can carry out a fermentation process very similar to the one detailed above . And we do not need to have specific equipment, since we can use the oven at a low temperature or even an electric pot to cook rice instead of the dehydration chambers.
Preparation 
Here is a very simple method to make black garlic at home:
- We start by salting the garlic heads in previously boiled and cooled sea water . If you do not live in a coastal region, just dissolve a good handful of sea salt in a sufficient amount of water. We leave the heads submerged in the salt water for about 10 minutes.
- Next, we wrap them in aluminum foil and start the cooking process . In this case, we cook the garlic heads for 10 days in the oven at 60ºC. A good idea is to take advantage of the residual heat from the off oven, after using it to prepare other recipes.
- Afterwards, we let the garlic heads dry naturally in the sun for a week (without removing them from the aluminum foil).
- After this process, the garlic will have acquired a tender texture. The next step will be to remove the aluminum foil and store them in an airtight container or jar to ferment. It is important to check every day to prevent them from acquiring moisture and spoiling.
After the fermentation process, you can enjoy your black garlic in different preparations. To keep them longer, you can store them in a jar with oil or keep them dehydrated in a container in the sun.
