Written by Dania Novack KatzBlack 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.
Author: Dania Novack Katz
Whole Bulbs of Raw Garlic
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.