How to Grow Black Garlic at Home

Black garlic is a unique type of fermented garlic that has become popular in recent years for its distinctive sweet, syrupy flavor and potential health benefits. Growing your own black garlic at home is a fun project for any garlic lover or fermentation enthusiast. In this comprehensive guide, we’ll walk through everything you need to know to make your own homemade black garlic from choosing the right garlic bulbs to fermenting and storing the finished product.

What is Black Garlic?

Black garlic is regular garlic (Allium sativum) that has been aged through a process of controlled heat and humidity. This turns the garlic cloves dark brown or black, gives them a sticky texture, and brings out a sweet flavor reminiscent of balsamic vinegar, tamarind, or molasses.

The process of making black garlic originated in Korea and involves aging bulbs of garlic for around 3-4 weeks in a humidity-controlled environment at around 140-170°F. Enzymatic reactions cause the garlic’s sugars to caramelize, creating the signature black color, jammy consistency, and sweet taste.

Compared to regular garlic, black garlic is much less pungent in flavor It has a mild sweetness that enhances savory and sweet dishes alike. In addition to its unique flavor, black garlic is rich in antioxidants and thought to provide health benefits like improved heart health, anti-inflammatory effects, and immunity boosting properties.

Choosing Garlic for Black Garlic

The first step in making black garlic is selecting the right garlic bulbs. Look for plump, fresh bulbs with tight papery skin and no signs of mold, sprouting, or damage. Softneck varieties often work best as they have a higher moisture content and more flavor.

• Softneck garlic – Great choice with high moisture content. Varieties like Artichoke, Silverskin work well.

• Hardneck garlic – Lower moisture, but still a good option. Go for Purple Stripe or Marbled Purple Stripe.

• Organic bulbs – Recommended to avoid chemicals.

• Large, robust cloves – Give more finished product.

• Firm, heavy bulbs – Best for fermenting. Avoid old, dried out bulbs.

It’s ideal to use bulbs harvested in late summer or early fall. The fresher the garlic, the better your results will be.

Fermenting Black Garlic

The key to growing great black garlic is controlling temperature and humidity as the garlic ferments. There are a few methods you can use at home:

Slow Cooker or Rice Cooker

Using a slow cooker or rice cooker is the easiest way to make black garlic without buying special equipment.

• Place whole, unpeeled garlic bulbs in the cooker and set to the lowest temperature setting.

• Maintain temperature between 140-170°F.

• Let bulbs ferment for 2-4 weeks until the cloves turn soft and black.

• Check frequently and adjust the temperature as needed.

Black Garlic Fermenter or Incubator

For more control, use a black garlic fermenter or incubator with precise temperature and humidity settings.

• Set temperature between 140-150°F.

• Ideal humidity level is around 80-90%.

• Ferment garlic for 3-4 weeks.

Dehydrator

A dehydrator with a temperature control can work by setting it around 140°F. However, controlling humidity can be difficult.

• Spread out garlic bulbs on trays, making sure not to overpack.

• Set temperature to lowest setting, around 130-150°F.

• May take 4+ weeks to fully ferment and turn black.

Storing Black Garlic

Once your garlic is fermented, proper storage is important for preserving quality and flavor. Here are some tips:

• Store black garlic at room temperature away from light and moisture.

• Refrigerate for longer shelf life of 4-6 months.

• Freeze for storage up to 1 year.

• Store in an airtight glass container or bag.

• Add a bit of rice wine vinegar to help prevent mold growth.

• Consume within 2 weeks after opening for best quality.

• Avoid humidity or condensation that can cause spoilage.

With the right storage conditions, homemade black garlic keeps well for several months to over a year.

Using Black Garlic

The unique, sweet flavor of black garlic makes it versatile for both savory and sweet recipes. Here are some ways to incorporate it into your cooking:

• Spread on bread, pizza, and sandwiches instead of regular garlic.

• Make black garlic butter, oil, or paste for spreading and seasoning.

• Add to sauces, marinades, and dressings.

• Roast or sauté with vegetables.

• Purée into a dip or sandwich spread.

• Make black garlic honey or syrup.

• Add to soups, stews, and braises.

• Infuse into vinegar, wine, or spirits.

• Make black garlic ice cream, chocolate, or caramel.

Start with half a clove or less to taste the unique flavor. A little black garlic goes a long way!

Health Benefits of Black Garlic

In addition to its culinary uses, black garlic has recently gained attention for its potential health benefits:

• Antioxidants – Black garlic is high in antioxidants like polyphenols and flavonoids. These compounds help neutralize harmful free radicals and may reduce inflammation.

• Immune system – Antioxidants and compounds like S-allylcysteine can boost immunity and fight infections.

• Heart health – It may help lower LDL cholesterol levels and blood pressure.

• Detoxification – Aged garlic is thought to improve liver function and help eliminate heavy metals and toxins.

• Cancer prevention – Anti-inflammatory and antioxidant effects may help protect against some cancers.

• Brain health – Active compounds may improve cognitive function and prevent neurodegenerative disease.

While studies are still emerging, the health benefits of black garlic seem promising. It makes a nutritious addition to any diet.

Troubleshooting Black Garlic

When fermenting garlic at home, you may encounter some issues. Here is how to troubleshoot the most common problems:

• Mold growth – Caused by humidity being too high. Discard molded bulbs immediately and adjust conditions.

• Odd flavors – Can happen if temperature or humidity is too low. Start over with adjusted levels.

• Pale color – Indicates it didn’t ferment fully. Needs more time or increased temperature.

• Burnt cloves – Temperature was too hot. Use lower heat next time.

• Soft/mushy – Too much humidity caused over-fermentation. Reduce humidity.

• Dry, stiff cloves – Likely from low humidity. Increase humidity for next batch.

With a little trial and error, you’ll get the process down for making perfect black garlic every time.

Growing black garlic at home is an exciting project for any garlic aficionado. With the right garlic bulbs, temperature, humidity, and time, you can make your own gourmet black garlic. Experiment with using it in recipes, or just enjoy the cloves straight for a sweet garlic treat. The process takes patience, but the health benefits and amazing flavor make homemade black garlic worth the wait.