Black garlic is essentially fresh garlic that is slowly fermented – the entire garlic bulb is heated for several weeks with the appropriate time and temperature, the sugars and amino acids inside the garlic will react with each other and produce the finished product. Garlic bulbs are black in color, sweet and sour in taste, soft and flexible.
Black garlic is an extremely healthy food that has been proven by many studies.
The vitamin content in black garlic is 2 times higher than regular garlic, especially it contains a lot of vitamin B2 – an excellent catalyst in protein metabolism.Today. we will guide you How to make black garlic at home easily as follows:
Organic Black Garlic
Ingredients need to be prepared
+ 1 kg of single garlic, white, fresh, not moldy, with skin intact.
+ 1 can of beer.
+ Rice cooker and foil.
How to make black garlic as follows:
Step 1: Cut off the roots, peel the thin outer layer of garlic and remove damaged garlic bulbs.
Step 2: Wash standard garlic bulbs with water. Then put it in the sun to dry
Note: It is necessary to remove all damaged garlic, wash and drain.
Step 3: Soak garlic with beer in a rice cooker for about 10 minutes for microbial fermentation.
Step 4: Take the garlic out of the beer. Use a rag to wipe off the beer water. Then use foil to wrap this garlic and put it in the rice cooker.
Step 5:
- Press the button in “warm” mode. Cover the lid with a piece of plastic wrap so that the lid and inside of the rice cooker are sealed.
- Black garlic after the 2nd day meets the standard. When you open the lid of the pot, you will smell a strong aroma like the smell of boiled corn. When you touch the outside of the pot, you will feel hot. By day 5, the inside of the garlic begins to turn gray and has a light fragrance.
- Garlic on day 9 has a brown, wet skin, and a dark gray inside. Garlic on the 11th day, peeled to reveal black garlic cloves, sweet and sour taste, soft and flexible when eaten. By day 14, you will see that the garlic is black, soft, sweet and sour, and fragrant, you can use it immediately.
How to make black garlic at home easily
Step 6: Store the finished product in an airtight container and put it in the refrigerator for later use.
Tips for fermenting black garlic in a rice cooker to prevent the garlic from getting wet and dry
- You should choose each piece of garlic to have less water and not be wet or dry.
- After soaking the beer, you need to put the garlic in a basket to let the beer drain a bit (Do not rinse with water).
- Wrap tightly in foil. If it is open or has holes, it will let steam in.
- If you are making a large amount of garlic, divide it into portions and wrap in a foil bag. Specifically, 1 foil package containing about 7-10 fresh garlic bulbs is reasonable.
- After 5-7 days you should check. If it’s a little wet, dry it in the sun to drain and then put it in the pot again.
- If when done, the black garlic is still wet or mushy, you should dry it in the shade for a few days or use a fan to reduce the humidity.
Making black garlic at home is a bit time consuming but relatively simple. This is a simple method to make black garlic. Let’s find out and wish you success with this simple recipe for making black garlic at home