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There is a patented (in the US) method which involves misting and holding the garlic at exact temperatures to make the stuff you buy online or in the stores. However, you can make it at home much easier. I'm currently testing different ways to make it, but generally all you have to do is keep in the moisture and keep it at 140-150 degrees (F) for 30 days. Two ways I've heard of, though there are tons, are to use a rice cooker with a sealed lid (aroma makes them) and keep it on keep warm for 30 days. The other way is to get a temperature controller, and use a slow cooker and plastic wrap (this is the only way i've seen work) to keep it at 140-150 for 30 days. I have a kickstarter to discover which methods are the best and will, if it is funded, share the best way online (and i'll update this answer).
Wiki User
∙ 9y ago
Wiki User
∙ 9y agoPlace garlic in glass Pyrex dish with form fitting lid. garlic should be touching each other but not over crowded. Garlic should also remain in the garlic paper (do not break apart or peel) cover dish with lid and wrap entire dish with plastic wrap to keep in moisture. Place in 150 degree oven for 30 days undisturbed. Oven must remain on for the entire process day & night.
Remove, cool & store in zip-lock bag at room temp for up to 9 mo.
I have done this several times at it works perfectly.
Best of Luck
David
There are other ways as well. I'm currently testing out a few ways, including using a rice cooker on keep warm, and a slow cooker with plastic wrap and a temperature controller. But the dynamics are always the same, keep it at 140-150 degrees (F) for 30 days in a water tight (or as close to water tight as you can get) container.
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Is fermented garlic or black garlic worth the price?
Black garlic tastes amazing, but I would have to agree that $2 a bulb or more is a little over priced. If you find yourself using a lot of it, then you might consider making it at home. I'm currently researching methods of making your own black garlic at home using slow cookers and rice cookers etc. In general it's easy to make, but it does take 30 days. If you're a DIY'er you might consider learning how to make it yourself. Either way, you likely won't be sorry that you tried it :).
Is black fermented garlic much less healthy than fresh garlic?
Black fermented garlic, also known as aged black garlic, undergoes a fermentation process that transforms fresh garlic into a dark, sweet, and savory delicacy. While the flavor and texture of black garlic differ from fresh garlic, its nutritional profile and potential health benefits can also vary. Here's a comparison of black fermented garlic and fresh garlic: Antioxidant Content: Black fermented garlic may contain higher levels of certain antioxidants compared to fresh garlic. The fermentation process can enhance the bioavailability of antioxidants, such as S-allyl cysteine (SAC) and polyphenols, which may offer greater protection against oxidative stress and inflammation. Allicin Content: Allicin, a sulfur-containing compound responsible for many of garlic's health benefits, is present in fresh garlic but is reduced during the fermentation process. While black garlic may contain less allicin than fresh garlic, it still retains other beneficial compounds that contribute to its health-promoting properties. Nutrient Retention: The fermentation process may alter the nutrient composition of garlic, potentially reducing the content of certain vitamins and minerals. However, black fermented garlic still contains essential nutrients such as vitamin C, vitamin B6, and manganese, albeit in slightly lower amounts compared to fresh garlic. Digestibility: Some people find black fermented garlic easier to digest than fresh garlic due to its milder flavor and softer texture. The aging process breaks down complex sugars and proteins, making black garlic more palatable and less likely to cause digestive discomfort or garlic breath. Potential Health Benefits: While both fresh and black fermented garlic offer health benefits, such as immune support, cardiovascular protection, and anti-inflammatory effects, research specifically comparing the two forms is limited. Some studies suggest that black garlic may have unique bioactive compounds and health-promoting properties not found in fresh garlic, but further research is needed to fully elucidate these effects. In conclusion, both fresh garlic and black fermented garlic can be valuable additions to a healthy diet, each offering its own set of unique flavors and potential health benefits. While black fermented garlic may contain different levels of certain nutrients and bioactive compounds compared to fresh garlic, it can still contribute to overall well-being as part of a balanced diet. Ultimately, the choice between fresh garlic and black fermented garlic comes down to personal preference and culinary use.
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Get black garlic!
Are there health benefits associated with black garlic?
Yes, black garlic does indeed retain all of the benefits that regular garlic has. Some people claim it has more flavor.
Does garlic make you thirsty?
It is said that garlic has properties that make you thirsty after eating it.
How do you make bean pie?
Black bean pie is very simple to make. The ingredients needed for the pie are black beans, green chilies, tomatoes, onions, garlic, cheddar cheese, and pie crusts.
What is black garlic?
Black Garlic in Japan:There are 4 or 5 major black garlic manufacturers in Japan . There is a Korean American gentleman who claims he is the inventor of BLACK GARLIC which is incorrect . There is some speculation as to where it started, and there are books dating back 4000 years that talk about Black Garlic, though it's unknown if the text was talking about the same thing.I have asked the Japanese business people in Japan if BG can be patented, the answer in Japan is NO. Why? Because it is treated as MISO fermented bean paste or soy sauce.I am about to launch organically grown BG that is super tasty. The key is organically grown and if the product is approved by FDA of Japan. In this case , official certificate from Japanese Agricultural Standard as organically grown garlic to be used for Black Garlic.Black Garlic In General:Just to go a little further into what the previous answerer mentioned. Black garlic is basically just garlic that has been held at a specific temperature (between 140 and 150 degree F) for ~30 days. The garlic slowly caramelizes and the flavors change giving you a slightly sweet amazing tasting clove of goodness :). I'm currently testing out different ways to make black garlic at home and so far a slow cooker, plastic wrap, and a temperature controller is working pretty well. My next test will be with a rice cooker that has a sealed lid on "keep warm". Both methods are easy enough to do at home and should give good results.
Where does garlic salt come from?
Garlic salt is made not found. They make it by mixing the garlic which is dry and grounded and then they mix with the salt.
The black plagues cure is?
the cure is the garlic specimen 1409 :)
Let's say I make something such as a salad with tomatoes black olives garlic and anchovies I am making this salad la the style of what French city?
nice
Does garlic make you stink?
yes
Does garlic make your butt bigger?
No
