how to make black garlic

HOW TO MAKE BLACK GARLIC? – IN THE SIMPLEST WAY

You are welcome to garliccare where we teach you how to grow or plant garlic and eat garlic for healthier life living.

this guide is going to consider a simple but important question of how to make black garlic.

Let go strieght to the point.

How to make black garlic

This process is straightforward, yet it does take some time. To begin, you need to find whole garlic bulbs and remove the cloves.

Leave the cloves intact with their skin on and pile them in a single layer on a baking sheet before baking at low temperature (200 degrees Fahrenheit) for 45 minutes to one hour.

Set the oven to 350°F (180°C). Cut off both ends of the heads. Using a garlic press, squeeze out all of the excess juice from each clove.

 Place all of the cloves in a jar or container and cover them with olive oil. Allow to rest at room temperature for two to four weeks, shaking the jar every few days. Your black garlic will be ready to eat after two to four weeks!

WHAT CAN YOU DO WITH BLACK GARLIC?

Black garlic can be used in a variety of dishes. It may be eaten raw as a snack, incorporated into salads or other foods, or utilized in sauces and dips.

 It has a rich, sweet-sour flavor that adds complexity to meals. Black garlic is also high in antioxidants and provides numerous health advantages.

Read Also: HOW TO GROW GOURMET GARLIC IN AN EASY WAY

If you’re searching for a new way to eat garlic, consider black garlic! You’ll be astonished at how delicious it is.

As the demand for black garlic grows, more and more people are uncertain as to how to prepare it. Black garlic is produced by baking intact bulbs of garlic at low heat for around 45 minutes to an hour. The cloves are then cooled thoroughly and coated in olive oil after they’re done baking.

They must sit out at room temperature for two to four weeks, shaking the jar every few days. The black garlic is now ready to eat after two to four weeks!

Read Also: HOW TO MAKE GARLIC BUTTER FOR BREAD

Black garlic can be eaten as a snack, used in salads and other dishes, or incorporated into sauces and dips. It has a rich sweet-savoury flavor that goes well with meals. Black garlic is also high in antioxidants and provides health advantages.

So, if you’re searching for a new way to enjoy garlic, black garlic is worth a try! You will be astonished at how tasty it is when you try it.

BLACK GARLIC RECIPE – HOW TO MAKE BLACK GARLIC PASTE (PRINTABLE RECIPE) 1/4 CUP (60 ML) OLIVE OIL

(1) Put cloves in a bowl and cover with oil; mix well.

(2) Pour the sauce into an airtight container and let sit at room temperature for 2-4 weeks while shaking it every few days.

It should be ready in about 2-4 weeks. If you wish to keep its scents, you may chill it after that time!

Ingredients: 

4 whole heads of raw garlic (cloves intact with skin on), 110 g / 4 oz virgin olive oil (unfiltered and cold pressed is best), salt (optional).

Directions:

(1) Preheat oven to 350°F (180°C).

(2) Remove the ends from both of the garlic heads. Using a garlic press, squeeze out all of the remaining juice from each clove.

(3) Place all of the cloves in a jar with olive oil and let them sit at room temperature for 2-4 weeks, shaking the jar every few days. After two to four weeks, black garlic will be ready to use!

Here’s some information on black garlic paste. -> 1/4 cup (60 ml) of black garlic paste is equivalent to one whole head of raw garlic, so if you just want less than that, simply divide all amounts by half for a quarter of the head and so on.

This will keep for 1-2 weeks in an airtight container in the refrigerator or freezer (it can last up to 3 months if properly stored).

To Sum Up

Black garlic is produced by baking intact bulbs of garlic at low heat for around 45 minutes to an hour. It has a rich, sweet-savoury flavor that adds complexity to meals.

Black garlic is high in antioxidants and provides numerous health advantages.

 Preparation of black garlic paste can take 2-4 weeks. 1/4 cup (60ml) is equivalent to one whole head of raw garlic, so if you just want half a head, divide it by quarter for a quarter of a head and so on.

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