Black Garlic???

[pikawicca]

Does anyone (Sam, perhaps) know what the process is for turning ordinary garlic into delicious, umami-rich black garlic? I've been cooking with it a lot the last two weeks in preparation for writing about it for the local paper. My research has yielded wildly conflicting results.

[hannaone]

The only thing I've been able to come up with is the Korean aged garlic. I haven't experimented yet but what I've seen calls for simply placing whole garlic heads into an earthenware container, setting that in a cool dark place like a cave or root cellar, and letting it set for a couple months until it turns black. The garlic may be suspended above aged soy sauce in the container.

[Chocolatechipkt]

You've probably seen this site, but maybe you could ask them?

http://www.blackgarlic.com/process.html

[pikawicca]

Thanks, hanna and chocolate; your replies illustrate my dilemma -- completely opposing explanations. Maybe it's done differently in different countries?

[spotprawn]

Although I have never done it myself I recently searched for the same answer myself. Aging, fermentation, and pickling has long been a difficult and mysterious trade. I believe that I found my answer here:

http://www.freshpatents.com/Process-f...

It appears to be a patent for the preparation of the aforementioned item. I read the entire length of it and decided that it was probably perpetuated by the one distributor and possible inventor; a man who I believe goes by the name Scott Kim.

Cheers,

-SpotPrawn

[jaykayen]

hey, pikawicca, did your article get published yet? link?

[pikawicca]

http://www.heraldtimesonline.com/stor...

[brother bill]

I found an article for making black garlic:
http://www.ehow.com/how_5902625_make-...

There are scientific publications about this process. It looks really simple. How someone can patent fermentation that just requires warming is beyond me.

[AndrewK512]

Dang, it appears to be deleted now.
Do you remember what the instructions were?

[dmd_kc]

The link works again -- but all you do is put garlic in a clean glass jar in a single layer and keep it at 140 - 155 for 40 days. I've never had an oven that would keep that temperature that long, so I think you'd have to improvise something.

[RayPot]

Most decent food dehydrators are in that 140-155 F range. I actually am planning on getting a ton of garlic this weekend, and trying it out with mine. I couldn't imagine trying to do it in the oven, and not having access for a month+. Only downside with my dehydrator, is I won't have a way to put the garlic in a glass jar. I don't have high hopes for it, but I never use my dehydrator, and with how cheap garlic is, I'm going to give it a shot.

BTW, here is a link on a ton of dehydrators with their temp range. If you're serious about doing it yourself, and have a few bucks to spare on buying the right one for it, it might be worth giving a shot. Hell, you could probably make a ton at a time, and sell it for a decent amount of money at a farmers market, if that's your kind of thing.

[shechef18]

Hey RayPot,
did it work with your dehydrator?? just curious, i would like to try it.

[Altarbo]

It's been a few months and I'm curious.

Did anyone ferment their garlic? How was it?

[chefathome]

I use black garlic in many ways, from vinaigrettes to ice cream! I LOVE the stuff.

[mamachef]

chefathome, have you got recipes to share? this is interesting...black garlic. I'd like to try it.

[buttertart]

I really can't wrap my mind around this whole black garlic concept. It just does not appeal to me at all.

[mamachef]

I want to see recipes and see if they're workable - have not ever seen one that looks like something I'd want to experiment with, but maybe chefhome has some.

[pikawicca]

After my column came out two years ago, many people tried it, and many of them liked it, The cooking store that Candy manages always keeps it in stock as a result. Give it a try.

[buttertart]

Hmm.

[chefathome]

A bit of info re black garlic and a few more recipe ideas here...
http://nutsaboutfruit.blogspot.com/2009/07/black-garlic-umami-to-max.html
http://www.chicagotribune.com/sns-foo...

I'm looking for the black garlic ice cream recipe that is utterly mmmmmm!!

[alkapal]

chefathome, i thought you said that you loved your black garlic ice cream (upthread).

i for one and not enthralled with the concept of black garlic -- or any garlic -- ice cream. now a garlic cream sauce over a nice pasta -- i'm there!

[chefathome]

I do love it! I had it written down on some random piece of paper that I cannot find. I am not a big fan of regular garlic ice cream but this one had that something special. Will post when I get a hold of that elusive sucker!

[alkapal]

thanks!!! looking forward to it.

[chefathome]

It's wonderfully mellow and smooth. Sort of like roasted garlic but better! Lots of these are divine including the risotto, scallops, pork fillet recipes.

http://www.friendandburrell.com.au/more/black-garlic/recipes/

Black garlic vinaigrette...

http://www.thespicehouse.com/recipes/black-garlic-vinaigrette

And a few more...(some are doubles of the first website
)http://www.blackgarlic.co.uk/index.as...

[mamachef]

Thank you. Please (!!) be sure and let us know if you find the garlic ice cream recipe?

[nextguy]

I just finished making my own black garlic by sealing 6 whole heads in a vaccuum bag and submerging it in a water bath at 140F for 40 days. The garlic is nice and black now but I have not yet opened the bag as I am a bit concerned about safety. I believe that having cooked at that temperature for that length of time the garlic should be pasteurized. Does anyone know how I should store them?

[Altarbo]

I don't know enough about the invisible monsters in our food to give reliable advice about how to store your black garlic without making it poisonous. I wait with mounting curiosity to hear the results of your experiment tho.

(The results in terms of taste. I hoping it's tasty, I'm not hoping you kill your guests.)

[nextguy]

I am planning on giving it a try tonight so if I don't write back someone please call 911 :)

[Altarbo]

How was is it? Tasty? Not tasty? Hopefully not deadly.

[nextguy]

I am still alive :)

I thought it was ok. I need to buy a commercial one to compare the flavor. In the end though, losing my immersion circulator for 40 days was tough so I am unsure if I would repeat this process.

[Gwendalou]

I am totally intrigued and am going to try to make some myself. My plan is to put 2 or 3 heads of garlic into one of those glass canning jars with the rubber ring and metal clasp so that it's sealed really tight, since sealing in the humidity seems to be key. Then I'll put it in my Aga's warming oven for the requiered 40 days. I'll prolly purchase some online as well so that I can compare the taste of mine when it's done with purchased.

This seems like a really great use of the Aga's warming oven, since it's already turned on all the time.