Black garlic? No, it’s not a new variety…
3 April, 2020
And how is it made and used?
Maybe you’ve seen black garlic on a menu and you’re not sure what it is. We’re here to fill you in! First of all, black garlic isn’t some new variety. It’s actually the same normal white garlic that you see in all the shops, but it’s been slowly aged over anywhere from a couple of weeks to two months. By ageing the garlic at a carefully controlled temperature and humidity, the Mallaird reaction takes place, converting the sugars and changing the colour from white to black. As part of this ageing process, black garlic loses some of the harsh bite of raw white garlic and develops complex flavours. Some of the flavours that are associated with black garlic include molasses, balsamic vinegar, aged cheese, and tamarind. Because of the subtle sweetness of black garlic, it’s more commonly used raw and is often a hero ingredient in a dish. Black garlic producer, John Pye of Bredbo Black Garlic, says it should be thought of like the truffle of the garlic industry.
Common and not-so-common uses of black garlic
Black garlic can be used on its own, for example smeared on toast or accompanying scrambled eggs, or blended into noodles or oil to elevate ramen to new heights. And it’s not just Asian foods, black garlic is also used on pizza, pasta and more. But it’s not just savoury dishes where black garlic shines. With its inherent sweetness, black garlic can even be used in desserts and paired with chocolate. Yes, seriously!
How to make black garlic at home
With prices around the $150/kg mark, there’s no denying that black garlic is expensive. But if you want to have a go at making it at home, it’s a time-consuming but achievable process. Organic Gardener recommends an airtight container that retains moisture and can maintain a steady heat. An electric rice cooker, slow cooker or dehydrator could be appropriate. You’ll need to select around 6 or 7 good quality white garlic bulbs (no mould!) and moisten the whole bulbs. Wrap the bulbs together in two layers of aluminium foil, then sit them in the equipment you are using. Whatever you use, you’ll need to ensure that it can maintain a temperature of around 60°C for around 30 days. Yes, 30 days! After this time you can check a clove to see if it is black and soft, and if not, you’ll need to leave them for another 5 to 10 days.
If you’d prefer not to wait over a month for black garlic, you can buy it from selected spice stores and green grocers.
