Welcome to Foodie Friday! I’ll be linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl–this week’s theme = Free For All!
What is black garlic, you ask? I had it for the first time a few months ago by way of a free Hello Fresh box that was gifted to one of my friends (none other than my cooking/hiking buddy–these are our adventures thus far!). They had a super delicious recipe for this absolutely amazing flatbread that had black garlic in it and we got curious on how to make it for ourselves so we could recreate it!
Black garlic is a type of aged garlic–the browning occurs because of something called the “Maillard reaction,” which causes the garlic to acquire a more sweet/savory taste (reminiscent of balsamic vinegar glaze), depending on the amount of sugar content in it. It’s not actual fermentation, but the Fermentation Revolution cookbook I picked up does have this recipe (+ many many others!) in it!
How To Make Black Garlic
How To Make Black Garlic in a Rice/Slow Cooker
Materials
- fresh garlic bulbs
Instructions
- Leave the bulbs of garlic whole (don't peel it or separate the cloves!). Place them into your rice cooker or slow cooker, leaving space between them so that they don't touch.
- Set on "keep warm" for 2-3 weeks.
- Store in an airtight container for up to 3 months.
This may well be one of the easiest recipes I will ever share with you on my blog, because you legit just need one ingredient and one kitchen contraption (your choice of either a slow cooker or a rice cooker). You can technically buy it ready-made for heaps of money, but why do that when you can make your own at a fraction of the cost (e.g. $8 for a small jar)?
I’ll be sharing recipes on what I/we’ve used it in thus far soon, but for now, here’s how to make it in your own household!!
End-of-Week-ish Recap!
- Ever been to the GFAF Expo? I went about 2 weeks ago and shared some of my old favorites from there! :] Stay tuned for a separate post on some of my new favorite finds!
- Have you ever had black garlic?
- What would you use this in?!
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I have never done this but I certainly want to give it a try!
I hope you get to try it out sometime! It’s so good! *-*
I’ve never tried black garlic before but this has definitely piqued my interest! I love garlic so much and I’ll take it any way I can get it. Thanks for the informative post and recipe. Can’t wait to try it!
I love garlic too, so this alternative version was an awesome discovery! I hope you like it! :] Let me know how it turns out if you get a chance to make it! :D My friend and I got together yesterday and ground it into a powder and baked it into our pizza! It was amazinggg. *-*
Have you tried honey fermented garlic. It is equally amazing and another easy to make thing. It takes much longer to make though.
This looks really good! I’ve never even heard of black garlic before.
I hadn’t until earlier this year, but it’s so so good! *-*
Wow interesting! Thanks. Can’t wait to try this.
I hope you like it! We baked a pizza yesterday and added some black garlic and it was amaaazing!! <3 Maybe we can cook something when I come visit! :D!
Whoa cool! Does it have to be continuous for 2-3 weeks? I use my slow cooker quite a bit in the winter
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haha, unfortunately yes! I used my rice cooker to make it so I’d still have my slow cooker if needed, but if you use your slow cooker a bunch in the winter, you’ll probably want to hold off until you don’t plan to be using it for about 2 weeks!
Love how easy this is! Another great way to use a slow cooker!
Agreed! :D! Gotta love slow cooker recipes!
What would you use black garlic in? I’ve never heard of it!
Spice rubs, broths, sauces…pretty much anything that you would use regular garlic in! I ground mine up in a food processor and transmuted it into a jar of black garlic powder–I’ve put it on pasta, a quinoa bowl (recipe coming this week!) and made a pizza with it yesterday! :]
You cook it for 2-3 weeks? That is slooow cooking for sure. Sounds good though.
hahah, yeah, it’s super slow, but so worth it (if you don’t happen to be needing your slow cooker for anything!)!
I’ve never heard of black garlic – do you use it in recipes the same way you would use regular garlic?
Yep, pretty much! I ground mine into powder with a food processor and marinated chicken with it for a pizza + put it on pasta + a quinoa bowl (recipe coming this Friday!) so far! :]
Interesting!!! I love garlic, and add it to almost everything…can you use this like regular garlic?
I’m glad I’m not the only one who does that with garlic! I use this like regular garlic! :]!
I love black garlic! I am so excited to try this as I have never made it myself!!
Ooo, glad to have been able to help then! :D I hope you like it! It’s so much cheaper than trying to buy it from the store!
I have to admit that I’ve never tried black garlic before, although the recipe seems pretty easy! I wonder if you could make a tasty salad dressing out of it?
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Ooo, you definitely could! That might be next up on my list! I ground mine into a powder with a food processor so I think infusing it with some olive oil and other spices would be super easy to do! :]
I didn’t know there was such a thing as black garlic. Thanks for the new info!
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It is good stuff! Let me know if you ever try it out! :]
Do you need to put water in the slow cooker?
Hi! I left them whole/unpeeled and left them alone without adding water because I read that washing/wetting them would disrupt the aging process. Mine did come out a little drier than I wanted (I left it for 3 weeks), so you might want to try starting with 2 weeks for your first run-through! (There are likely some differences between different slow cookers/rice cookers, so it might not be perfect the first time around.)
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I tried it. Rice cooker, 12 days.
I’ve eaten a couple of cloves raw, and it’s definitely different compared to raw garlic, or even roasted garlic. I want to try cooking with it. I have 5 other cloves that I’m leaving in the rice cooker for another week. I read that research says the peak antioxidants happen after 21 days.