Black Garlic: Garlic Just Got Better

Black garlic  – You read it correct.  This aged version of garlic has twice the antioxidants of regular garlic. Black garlic exhibits several advantages, when compared to fresh garlic. The taste of black garlic has been compared to that of a dried fruit.

Black garlic  is simply fresh garlic  that has been fermented for a period of time at a high temperature under high humidity. No additives, preservatives, or burning is involved in making it. The process turns garlic cloves dark, gives them a sweet taste, and alters their consistency to chewy and jelly-like.

Origin:

Black Garlic has long been consumed in South Korea, Japan, and Thailand for centuries, and was introduced around 10 years ago into other countries

Compared to fresh garlic, Black Garlic does not release an awful flavor. This is because allicin gets converted into antioxidant compounds such as bioactive alkaloids and flavonoid compounds during the aging process.

Fresh white garlic changes its white color to black by undergoing fermentation process in a temperature and humidity controlled room for one month.

Why should we eat Black garlic:

Black Garlic Has More Than Double the Powerful S-Allyl-Cysteine (SAC), an Antioxidant compared to raw garlic. Black garlic contains vitamin C and B6, manganese and selenium. Black Garlic contains 18 Amino Acids, which are very important for our body.  Research have found that extracts found in black garlic are able to inhibit the growth of certain cancers such as stomach and colon, by triggering their natural destruct mechanism known as apoptosis.

1 – Decreases cholesterol rate

2 – Regulates sugar in blood

3 – Protects the liver

4 – Prevents hypertension

5 – Fights fatigue

6– Delays the aging process

7– Strengthens body immunity

8 – Improves insomnia

9 – Stops constipation

10 –Cancer prevention

How to use Black Garlic

Ideal for sauces and spreads. Slice or chop and add to rice or risotto, sautéd vegetables, dips, stir-fry, soup, pasta sauce. or sprinkle on pizza or salads. Add black garlic to cream cheese and yogurt, give it a mix, add salt, pepper or add other seasonings for a creamy dressing or dip.

Black Garlic: How to Make it at Home

You can make it at home with ease. Provide moderate heat and month long time to convert fresh head of garlic into creamy black garlic.

How to Make Black Garlic at Home

All you need is a simple Rice Cooker

1. Put the Garlic in the Rice Cooker and close the lid
2. Plug the Rice Cooker. “Keep warm” light should be on. “Rice cooking” should be off.
3. Just to remember when you started your black garlic, write down the date on a piece of tape and put it on the cover of rice cooker
4. Now wait for 3 weeks…. 21 full days (Do not open the lid in between).

You can even purchase a Black garlic fermenting machine to make black garlic or buy from Online stores. 

Try out Black Garlic Recipes:

Creamy Cheese and Black Garlic Dip

Ingredients

• 1 tub of cream cheese
• 1 small pot of soured cream
• Half to one tablespoon of creamed horseradish (according to taste)
• 2 cloves of peeled black garlic – chopped
• 3 tablespoons of fresh chives – snipped
• Salt and black pepper

Instructions

Place all the ingredients with the exception of the creamed horseradish and snipped chives, into a food processor. Process until smooth. Season to taste with salt and black pepper. Add the creamed horseradish according to taste. Stir in the snipped chives.

Raw vegetable salad with black garlic dressing

4 cloves black garlic, finely sliced
Juice and zest of 1 lemon
1 tbsp extra virgin olive oil

Favorite Veggies

Place the black garlic in a pestle and mortar with the lemon juice, oil and salt and gently mash the cloves until the liquid has turned into a dark brown color. Finely slice the veggies. Place them in a bowl with the rest of the ingredients and mix well. Serve the salad in large bowls.

So all Health lovers and Chefs…. get your ‘Black Garlic’…..

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