I just recently found something I am excited to share!

Have you heard of fermented black garlic? This unique ingredient is created through an age-old fermentation process that transforms fresh garlic into sweet, molasses-flavored black cloves.

It is a gourmet delicacy prized by chefs and foodies for its rich, complex flavor.

Making your own fermented black garlic at home is surprisingly easy, and you can enjoy all the incredible health benefits this supercharged garlic has to offer.

But first let's list down the benefits

Through fermentation, black garlic develops potent antioxidant properties that can help reduce inflammation.

It improves heart health, and even shows anti-cancer and anti-aging effects

It’s gentler on digestion than raw garlic, yet maintains an abundance of beneficial compounds like amino acids, minerals, and antioxidant flavonoids.

Now onto the fermentation process

Fermented Black Garlic

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Prep Time 15

Total Time 45

Equipment

1 fermentation container or pot with a tight lid

Ingredients

Whole heads of fresh garlic

Instructions

1. First start with fresh heads of garlic. Remove any loose outer skins but keep the head intact.

2. Next place the garlic heads in a single layer in the fermentation container. It's best to use a container that allows some air circulation.

3. Then seal the container tightly. The fermentation happens without adding any liquid or starter culture.

4. After place the sealed container in a warm, humid area around 60-85°C (140-185°F). Many people use a bread proofer, dehydrator, or even a rice cooker set to warm.

5. Allow the garlic to ferment for 4-6 weeks at the warm temperature. Flip or rotate the garlic heads every few days.

6. During this time, the garlic will slowly turn from white to golden brown and eventually take on a rich black color. The cloves will also become soft and sticky.

7.Once fully fermented and black throughout, remove from a warm environment and allow to cool.

8. Finally store the finished black garlic in the refrigerator.

Notes

Bear in mind there is no stovetop cooking or oven heating involved. The warmth just comes from whatever insulated appliance or container you used to maintain those warm fermentation temperatures for weeks.

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