What Is Black Garlic?

Remember in Street Fighter II and Mortal Kombat, when two players chose the same fighter they’d appear in the same outfit but in a different color combination? That’s what I think of whenever I see black garlic. Garlic versus black garlic…fight! So, what is black garlic if not an alternate version of a video game avatar? How do you make black garlic? What does black garlic taste like? What is black garlic used for? And what’s black garlic’s finishing move? (Is it a smell-ality?) Let’s find out. 

What is black garlic?

Black garlic is regular garlic that has gone through an aging process. This aging process turns the white garlic cloves a shade of deep brownish-black and causes them to go soft and spreadable. Way back in the day, you may have had to go searching around town at Asian specialty grocery stores to find some black garlic. But these days you can find the stuff at your local Trader Joe’s. 

Black garlic has been around for centuries as a culinary ingredient and has also been used for medicinal purposes. Black garlic actually does have more antioxidants than plain garlic. Before blowing up recently as a hot, hip, must-have ingredient, black garlic was most popular in Japanese, Chinese, and Korean cuisines. 

How do you make black garlic?

How do you get regular old garlic to turn into black garlic? I tried using a sharpie, but that just gave me a tummy ache. Black garlic is made through a specific aging process. You can’t just set your garlic out on the counter and expect to have black garlic a few days later. The garlic must be aged for a few weeks in a low heat and high humidity environment. This sets off a Maillard reaction in the garlic. A Maillard reaction is a chemical reaction between amino acids and reducing sugars. That creates melanoidins, which give a brown coloring. It’s also what gives fried eggs their crispy bits and a steak its crust. 

Is black garlic fermented?

Some folks think that black garlic is fermented. That’s not the case. Black garlic is garlic that is aged in a specific environment. The reaction that takes place is the Maillard reaction, not fermentation.

What does black garlic taste like?

Black garlic tastes like regular garlic, but a little less garlicky. Does that make any sense? It has a semi-sweet and almost tangy flavor with notes of a slight char. The texture is soft and a little fudgy. If you like foods with a tiny bit of funk, you’ll dig black garlic. 

What is black garlic used for?

Here’s how to use black garlic: Add it to sauces, stews, and soups for depth and richness. You can also use black garlic as a condiment. Just spread some across your pizza or a smear a bit onto a loaf of bread to send your mouth on a black garlic flavor journey. 

How to store black garlic correctly?

When you’re not using black garlic, store the stuff in a cool, dry, airtight container out of direct sunlight. A pantry is perfect, unless you have a weird pantry with windows. In that case, you need a new pantry. Black garlic will keep for several months in a windowless pantry and even longer in the fridge. I store black garlic in my belly. I mean I eat it immediately.