Black Garlic

[sumi]

Thanks for the recipes! I'm intrigued by this and putting it on my "must do" list. Right now I don't have a suitable outside place/room for the process though and my house's layout and size means I can't make a cup of coffee in the kitchen without the whole house smelling of coffee, so fermenting garlic is obviously OUT But for future, I'm making notes here.

 

[Mini Horses]

So, the recipes sound great. BUT I need specific instructions on what you use, how you do it to MAKE the black garlic.

Rice cooker, then dry doesn't make it happen.

So, can I have a step by step with ingredients?

I can plant soon, then be ready for this in Spring. Can probably find some fresh grown "somewhere" and try a little sooner if you share. Surely you don't want us to salivate and dream

Do you sell your fresh garlic?

Just read about drying & smoking garlic and/or onion. Solar dehydrator, sliced onion, peeled garlic cloves. Place the smoking wood at air intake of dehydrator....about a day or so later, tasty morsels to eat, spread on meats, bread, etc. Cool. I love garlic.

 

[Mini Horses]

Rice cooker, then dry doesn't make it happen.

Apparently it does!

Of course, after posting I HAD TO check google and the site says put it in the cooker and close lid, set on WARM and wait 9-10 days! Geesh, how simple is that?

Really??? Well, it isn't fermented, it's slowly caramelized. Of course, putting the cooker outside is best because the smell can be overpowering at first.


So -- are you selling any of that huge amount of garlic?

 

[cabinguy]

So, the recipes sound great. BUT I need specific instructions on what you use, how you do it to MAKE the black garlic.

Rice cooker, then dry doesn't make it happen.

So, can I have a step by step with ingredients?

I can plant soon, then be ready for this in Spring. Can probably find some fresh grown "somewhere" and try a little sooner if you share. Surely you don't want us to salivate and dream

Do you sell your fresh garlic?

Just read about drying & smoking garlic and/or onion. Solar dehydrator, sliced onion, peeled garlic cloves. Place the smoking wood at air intake of dehydrator....about a day or so later, tasty morsels to eat, spread on meats, bread, etc..

Here you go check out the attached video explaining how to do it https://www.youtube.com/watch?v:DE7oBXb1Zlo .
All you need is the garlic , rice cooker and time.
But make sure not to do it inside because it really smells for a couple days while cooking cant imagine how long it would take to air out the house.

 

[Mini Horses]

Wow, you opened a new food for us... Thank you.
I have these other pieces of equipment, no rice cooker.


Other options.

Directions

1. If using a dehydrator, wrap the garlic heads in plastic wrap. ...
2. If using a rice warmer or slow cooker, set it to the warm setting (not the cook setting), place the whole garlic heads in the unit, and leave on until the cloves are soft and black, about 2 weeks.

Another method SlowCooker: (no stink)
Making black garlic at home with this method will be much easier than all methods I have attempted, and yields a sweeter, more delicious bulb of black garlic. To start, make sure you leave the garlic whole. Do not peel it, or separate the cloves. Leave the garlic as one whole "bunch." Simply place as many whole bunches of garlic as you can into your jar or jars , and cover your garlic with a damp paper towel. (It is important to wring your paper towel out well, or it will not turn out right.)Now, you will want to pressure can your jars to keep the seal intact by setting them in a pot of boiling water for about 5 minutes, or until the seal pops down. You should be able to hear each jar "click" lightly once they are properly sealed. After making sure your jars are sealed well, it is time to move on to the next step

After you have done all previous steps, it's time to start the heating process. Fill your crockpot about halfway full with water, and set your jars inside of it, with the lids facing upwards. Set your crockpot to its lowest setting, and place the lid of the crockpot on top. After two days with your crockpot set to its lowest heat setting, turn the heat up to its next highest setting for another two days. After these two days- lower the temperature back to the lower setting for the remainder of this process.

Note: For those who have a crockpot with settings "Keep warm" or "Warm," the process is a bit different for you. I recommend starting the heating process on "Warm," followed by "low," and the remainder of the process on "low."

It will take several weeks for your garlic to be at its flavor peak. We wait about 30 days for ours, but you could leave it for up to 40. Less than 30 is okay, but make sure to leave it for at least ten days. Anymore than 40 and your garlic will start to fall apart. For maximum flavor and sweetness, do not open your jars until they have fermented in the water for 30 days. It should be flaky, have a sweet taste, and be a bit mushy, almost like a gummy bear.

 

[frustratedearthmother]

As soon as I get some more garlic I'll be trying this. Found this recipe - I'll be trying this too!

OVERSTUFFED BLACK GARLIC MUSHROOMS - Shared by The PINTEREST COMMUNITY
Prep Time: 20 minutes | Bake Time: 25 minutes

Ingredients

• 20 fresh mushrooms
• 1 tablespoons extra virgin olive oil
• 3 teaspoons minced Black Garlic
• 1 8 ounce package cream cheese
• 3/4 cup finely grated parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• Black Garlic Puree for topping

Directions

Pre-heat your oven to 350 degrees. Remove the stems from the mushrooms and set aside, you’ll need these in a minute.

Use a damp cloth to wash the mushrooms. Cut any hard part off the mushroom stems and discard. Chop up the remaining mushroom stems so they are quite fine.

Heat 1 tablespoon olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and black garlic for 5-10 minutes. Turn the heat to low. Stir in cream cheese, parmesan cheese, black pepper and oregano. Stir well.

Spoon about 1/2 to 1 tablespoon of mixture into each mushroom cap. Bake for 20-25 minutes, or until the mushrooms are nicely browned. Smear a little black garlic puree on top of each cap for explosive flavor!

Serve immediately.


Sounds soooooo good!

 

[cabinguy]

Wow, you opened a new food for us... Thank you.
I have these other pieces of equipment, no rice cooker.


Other options.

Directions

1. If using a dehydrator, wrap the garlic heads in plastic wrap. ...
2. If using a rice warmer or slow cooker, set it to the warm setting (not the cook setting), place the whole garlic heads in the unit, and leave on until the cloves are soft and black, about 2 weeks.

Another method SlowCooker: (no stink)
Making black garlic at home with this method will be much easier than all methods I have attempted, and yields a sweeter, more delicious bulb of black garlic. To start, make sure you leave the garlic whole. Do not peel it, or separate the cloves. Leave the garlic as one whole "bunch." Simply place as many whole bunches of garlic as you can into your jar or jars , and cover your garlic with a damp paper towel. (It is important to wring your paper towel out well, or it will not turn out right.)Now, you will want to pressure can your jars to keep the seal intact by setting them in a pot of boiling water for about 5 minutes, or until the seal pops down. You should be able to hear each jar "click" lightly once they are properly sealed. After making sure your jars are sealed well, it is time to move on to the next step

After you have done all previous steps, it's time to start the heating process. Fill your crockpot about halfway full with water, and set your jars inside of it, with the lids facing upwards. Set your crockpot to its lowest setting, and place the lid of the crockpot on top. After two days with your crockpot set to its lowest heat setting, turn the heat up to its next highest setting for another two days. After these two days- lower the temperature back to the lower setting for the remainder of this process.

Note: For those who have a crockpot with settings "Keep warm" or "Warm," the process is a bit different for you. I recommend starting the heating process on "Warm," followed by "low," and the remainder of the process on "low."

It will take several weeks for your garlic to be at its flavor peak. We wait about 30 days for ours, but you could leave it for up to 40. Less than 30 is okay, but make sure to leave it for at least ten days. Anymore than 40 and your garlic will start to fall apart. For maximum flavor and sweetness, do not open your jars until they have fermented in the water for 30 days. It should be flaky, have a sweet taste, and be a bit mushy, almost like a gummy bear.

No STINK would be GREAT

 

[Britesea]

Not black garlic, but I found an interesting note about pickling garlic SCAPES using the same recipe as that for Dilly Beans. hmmmmm

 

[Mini Horses]

Yeah, cabinguy...I love garlic but everyday for 2 weeks is a little over the top. Besides...they would be canned when done. May do that and set on aside to see how long they will hold. A thought.

FEM, I love stuffed mushrooms. Those sound nice...+ wine!

 

[milkmansdaughter]

Thanks, @cabinguy! Ill be digging up my garlic very soon and this looks great! This is my first year growing garlic. I know it's something my husband and son would love to try.