Black garlic is a unique and delicious ingredient that offers a sweet and savoury flavour with a soft, chewy texture. It’s made by ageing regular garlic bulbs at a low temperature over several weeks. The result is black cloves with a deep umami taste. Here’s a simple recipe for making black garlic at home:

Ingredients:

• Fresh garlic bulbs (as many as you like, but it’s good to start with a small batch)
• An electric rice cooker or slow cooker with a “warm” setting
• Aluminum foil

Instructions:

• Select Fresh Garlic: Choose fresh, plump garlic bulbs with no mold or soft spots.
• Prepare Garlic Bulbs: Gently separate the garlic bulbs from the head, leaving the papery skin intact. Be careful not to damage the cloves.
• Wrap in Aluminium Foil: Wrap each garlic bulb individually in aluminium foil to prevent direct contact with the cooker. This helps maintain a consistent temperature.
• Place in Cooker: Put the wrapped garlic bulbs in your rice cooker or slow cooker.
• Set to “Warm”: Turn the rice cooker or slow cooker to the “warm” setting. It’s important to use the “warm” setting and not “cook” to avoid high temperatures.
• Wait Patiently: Now, the magic happens! Leave the garlic bulbs in the cooker for about 2 to 3 weeks. During this time, the garlic will undergo a slow enzymatic process, turning black and developing a rich, complex flavour.
• Check Regularly: Occasionally check the garlic to ensure it’s not getting too hot or drying out. If necessary, you can add a damp cloth to the bottom of the cooker to maintain humidity.
• Remove and Cool: After the ageing process is complete, carefully remove the black garlic bulbs from the foil. They should be soft and black, with a sweet, molasses-like aroma.
• Store: Store the black garlic in an airtight container in a cool, dry place. It can be used in various dishes, so feel free to get creative.