Take Garlic Power to Next Level with Black Garlic

Are you a garlic lover? If so, you already know that garlic is one of the world’s most popular flavors. Related to onions, leeks, and shallots, it’s also long been known as one of the world’s healthiest foods too.

Thousands of studies have backed up 100s of years of folklore to say that garlic helps prevent sickness, and cuts the symptoms of many diseases.

Now a new version of garlic is getting a lot of attention, and it’s worth taking a look.

What in the World is Black Garlic?

It’s known as black garlic, and it not only boosts garlic’s nutrients but also completely changes the taste.

Black garlic looks exactly like you’d think it would. When the white skin is peeled back to show the cloves, they are all black.

This isn’t because it’s a different plant. It’s because of a 3-week heating.

The process caramelizes the cloves. It leaves them with a sweet flavor that reminds people of figs or balsamic vinegar.

There are no additives, preservatives, or burning when making black garlic.

The bulbs are kept at a specific temperature and humidity for two to three months. This breaks down the enzymes that give garlic its sharp taste.

It also boosts the antioxidants that the garlic contains.

Most importantly, the process multiplies a compound within garlic that helps the body absorb some of garlic’s most beneficial nutrients.

Where to Get Your Hands on Black Garlic

You can buy black garlic at specialty stores or online, but you can also make your own at home. The process is easy and doesn’t involve much work, though it takes a lot of time and some equipment.

The best way is with a fermenting box, though you can also use a rice cooker or slow cooker.

1. Start with a few large fresh heads of garlic. Each one should be intact, with no missing cloves.

2. Rinse them off and make sure that they dry completely.

• If you have a fermenting box, set the temperature to 122-140 degrees and the humidity to 60-80% for 10 hours.

Then change the settings to 160 degrees and humidity to 90% for 30 hours. Change the settings one more time to 180 degrees and 95% humidity for 200 hours, at which time the garlic will be done.

• If you have a rice cooker or slowcooker, just put the garlic inside, plug in the appliance on the “keep warm” setting, and let it cook for 17 days. It's worth the wait!

3. Once the garlic has cooked, you can remove them from their skins easily. They can be frozen or dried or kept in an airtight container in the refrigerator.

You can use the black garlic in the same way that you would use roasted garlic.

Here's one of my favorite salad recipes using black garlic:

Kale, Carrot, Avocado and Black Garlic Salad

1 bunch of kale, chopped

2 cups grated carrots

½ avocado, peeled and pitted

¼ cup thinly sliced red onion

2 Tbsp lemon juice

2 Tbsp toasted sesame seeds

2 Tbsp black garlic chopped

Toss all ingredients except garlic. Together mash

the avocado into the kale, then add the black garlic.

Let sit at room temperature for 30 minutes before serving. Enjoy!

Even if you're a raving fan, here are 7 more reasons to love garlic!

Yours in health and happiness,

Danette

P.S. Share this with the garlic lovers in your life and I invite you to leave a comment below. Are you a garlic lover?