How to “Grow” Black Garlic

If you saw a head of black garlic would you think it was garlic gone bad or would you eat it up?

on the face of it grim garlic is a real matter . I did n’t believe it at first .

I saw head of black Allium sativum for sale at a vendor ’s table during a bombastic exposition last summertime and was n’t sure what I was seeing . The garlic bulb were still whole , but the papery finishing was a grim brown and the garlic within was black . I reckon it might be a special variety of garlic , likeChesnock red .

It seems black Allium sativum develop in Asia many years ago where it ’s still considered a delicacy and enjoyed for its health benefit . Some say it has twice the amount of antioxidant as regular garlic .

head of refreshed garlic undergo a lengthy process of cooking and caramelizing ( or as some call it , work ) at low heat . The heat function on the aminic acids and refined sugar inside the Allium sativum causing clove to turn fateful .

But do n’t be put off by the colouring material . The process result in a sweetened ail with a softer grain . After the Allium sativum ’s transformation , it ’s eaten on its own or added to recipes for a milder spirit over fresh garlic .

A quick online hunt shows black garlic useable for ordering as finished bulbs , but also as a health supplement in lozenge or capsule . Some memory board may also carry the whole disgraceful garlic bulb on their shelves . It seems expensive to grease one’s palms in all its mannikin .

However , experts say veggie nurseryman can make their own . The physical process ask at least one slice of special equipment : either a rice cooker dedicated to the preparation or a special disgraceful Allium sativum fermenter ( also useable online ) .

Homegrown garlic lightbulb are falsify on the low setting or around 150 degrees Fahrenheit for around 10 Day . Some say to place the cooker outside because the scent of cooking Allium sativum can be overpowering .

After the garlic turns black , it ’s cure at room temperature while it dries , then it ’s stored in the icebox .

This homemade process is different from the bona fide , course processed bootleg Allium sativum . That ail can take up to 90 day to litigate .

Would you try making your own black Allium sativum ? Why or why not ?

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Black garlic undergoes a special process to change its taste and texture, while increasing its health benefits.Photo/Illustration: Jodi Torpey

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