What Is Black Garlic and How Is It Used? Black garlic is fresh, white garlic that has been aged by warming the garlic bulbs at about 140˚ to 190˚ F in high humidity for an extended period of time (often a month or more) until the cloves become tender and black in color. Some black garlic is also aged through yeast-fermentation under the same conditions. During the aging process the cloves undergo the Maillard reaction as the heat creates changes in the amino acids and sugars in the garlic. This reaction is what gives black garlic its rich, tangy, molasses-like flavor and black color. (One common myth about black garlic is that it’s fermented; it is not. By definition, fermentation is a chemical breakdown of a substance by bacteria, yeasts, or microorganisms, and it is a process often used in the production of foods like sauerkraut and beer. In contrast, the changes in the color and flavor that occur in white garlic in order to make black garlic are all due to the Maillard reaction.
Ingredients 10 fresh, large garlic cloves (about heads of garlic) 150 g sea salt Optional 4 tbsp fresh chopped parsley Instructions Preheat the oven to 180F (80C). Using a food processor, process all ingredients. The mixture should have sand like texture. Spread the moist garlic salt onto a baking tray and bake until dry for about an hour. Remove from the oven and let it cool to room temp. Place the garlic salt back in the food processor and pulse for 10 seconds. Store in an airtight container, in a cool, dry place.