Black Garlic



Written by Dania Novack Katz
Black garlic is not a unique variety of garlic in-and-of-itself, but rather a preparation of garlic achieved through very gradual caramelization. First used as a specialty ingredient in Chinese cuisine, it is made by gently heating whole bulbs of garlic at a low temperature over the course of several weeks. The resulting taste is sweet and syrupy like balsamic vinegar. Black garlic’s popularity has spread, becoming a sought-after ingredient in the world of high-end cuisine.
Course: Condiment
Author: Dania Novack Katz


  • Rice Cooker


  • Whole Bulbs of Raw Garlic
  • 2-4 Tbsp. Beer


  • Remove any dirt or soil from garlic as well as any loose paper skin.
  • Spoon 2-4 tablespoons of beer over the top of the garlic.
  • Place the garlic in a rice cooker with a snug lid, set to warm for 12-14 days. Remove the lid once a day to check on the progress and to allow steam to escape.
  • At the end of 12-14 days, the garlic should be completely black in color.