Famed for its many health and medicinal benefits, as well as its skill for warding off vampires, garlic has long been touted as a must-have dietary ingredient for ultimate health. Not only may garlic be able to boost the immune system, reduce blood pressure, and lower the risk of heart disease, but it may also help people live longer with reduced risks of dementia or Alzheimer’s Disease.
Sounds great, right? Let’s eat all the garlic! The problem is that consuming copious amounts of garlic often comes at a cost – bad breath, aftertaste, and sometimes horrible body stench.
What if it were possible to get all the healthy benefits of garlic without the raw, potent aftertaste and stench? Thankfully it is! Enter black garlic!
Simply put, black garlic is garlic that has been changed through a chemical reaction called the Maillard reaction, the same process you use to sear meat. It’s not something you grow – but it is something you can make yourself using fresh garlic, lots of time, a constant heat, and the just the right humidity.
Black garlic is a fairly new concept in the United States, but it has been around for centuries. Originally from Asia, the popularity of black garlic is growing in high-end US markets and fancy restaurants.
Not only is black garlic extremely versatile, but it tastes divine. The problem is, black garlic can be hard to find and quite expensive to buy. Luckily, it’s not hard to make your own black garlic at home with Roots and Harvest new Black Garlic Multi-Purpose Fermenter.
You will love how easy it is to make black garlic with this fermenter. Simply fill the included metal basket with three to four pounds of fresh garlic, put the basket in the garlic fermenter, and turn the machine on for the proper number of days.
A word of caution, the garlic smell is intense for the first few days of fermenting. If you would prefer not to smell the garlic, it might be wise to put the fermenter in a pantry or basement. If you don’t mind the garlic smell, I recommend leaving the fermenter out where you can check on it easily.
3 – 4 pounds of fresh garlic
The great thing about black garlic is that it’s so versatile. It makes delicious garlic bread, can be eaten raw, or used in place of garlic in just about any recipe. I was a little worried about how it would taste as I’d heard that it can have a black licorice taste, but that’s not how I would describe the black garlic at all. Rather, I think black garlic has an almost sweet, yet pleasantly earthy and mild garlic taste. Simply put – it’s fantastic and a great way to eat garlic without scaring away family and friends.
Michelle Marine is an Eastern Iowa based writer and content creator focusing on eco-conscious family living and travel. Simplify, Live, Love encourages busy families to lead healthier lives and to focus on what matters – good food, fun memories, and dear family and friends.